October 2, 2011 - 7:26am
Syd's multi-grain boule
Made Syd's multiple-grain boule this weekend. Very happy with the results. Followed the formula, with agave nectar subbing for the malt.
Bulk ferment 2 hrs with 2 S&F. Pre-shape, shape, then retard in the fridge 14 hours (overnight). 1 hr. At room temp, score, and baked with no pre-heat in combo cooker 30 min covered, 25 min uncovered. (heated gas oven to 550, cooked at 550 for 10' then lowered to 475 for duration.
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Thanks Syd. Looks great and tastes delicious.
http://www.thefreshloaf.com/node/24761/multigrain-boule
Your fermentation, proofing and shaping were all spot on. That is a great looking boule with a lovely open crumb. Great baking. What was the taste like? I always pefer this loaf the second day. It tastes good on the first day but the flavour is more pronounced on the second and third days.
Best,
Syd
Is wonderful. The rye, semolina and whole wheat add a depth to it. With any luck, there will be some left tomorrow, so I'll let you know. I plan to have some for lunch. Thanks for the great formula. I always favor the whole grains.
I was also pleased to see this result with no pre-heat as well. I plan to make another loaf this week. Thanks for the kind words. I'm just getting started and this forum is a a great resource.
Cheers,
Jim