My "usual" Bread

Hello fellow bakers,

The other day I was making some of my usual bread and decided to snap a couple pictures of the finished loaf (unfortunately with my terrible phone camera). I've gained so much from the blogs on the site I figured I should also add a recipe of my own into the vast bread vault.

First I made a starter using :

85 gr.  active wheat starter (fed night before)

85 gr  water

28 gr wheat flour

28 gr freshly milled coarse rye

28 gr freshly milled whole wheat

I then left this to ferment for about 6 hours.

When the starter was active enough I mixed together

700 grams water

900 grams white wheat flour

50 grams Rye flour

50 grams whole wheat

I then let this autolyse for 30 minutes before adding

25 grams salt

all of the active starter

I then kneaded for about 5 minutes and let proof in an oiled bowl for about 4-5 hours until doubled. After it had doubled I split the dough into two, shaped into batards and placed into bannetons and into the fridge for about 20 hours.

After the cold fermentation I pulled one loaf first, then the other 40 minutes later. I allowed to proof for 1 hour before loading into a preheated oven with stone and cast iron for steam. Baked for 15 minutes at 460 degrees farenheight with steam, then continued until golden brown, about 20-25 minutes.

Here are a crumb shot and the finished loaf.