The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

inspired new bake

Canucklehead's picture
Canucklehead

inspired new bake

I was watching a video on a minimum knead / stretch-and-fold technique and was inspired to give it a go. I ended up doing a few stretch and folds but this bake is the result of a low effort technique.

50% whole grains (50% bread, 15% rye, 35% whole wheat); 80% hydration.

I have to say, this is the best ear I've gotten in a whole wheat bread!

Isand66's picture
Isand66

Your crust looks great?  Crumb shot?

Canucklehead's picture
Canucklehead

Not from the same loaf but same batch. Boulle. Crumb is pretty open, more so than previous attempts with the same proportions.

Canucklehead's picture
Canucklehead

No crumb shot. Planning on giving it to a friend.

semolina_man's picture
semolina_man

Looks good.  What were the baking parameters (time, temperature, steam/no steam)

Was anything applied to the surface of the loaf before or after baking?

I'm not following the flour percentages.  Please list them in a way that adds up to 100%. 

Canucklehead's picture
Canucklehead

As stated, 50% bread, 15% rye, 35% whole wheat = 100% flour, 50% of the total is whole grains

475 degreed F in Dutch oven, 25 mins covered, 20 mins uncovered. Sprayed with water to create steam prior to covering.