Where the baker parks the 2CV

I sliced a loaf from mondays bake in half and discovered a hole big enough to park the 2CV in. I was after large holes but not quite to this degree. I've since cut into another loaf from the batch, it was much tamer.

This is from a hybrid batch,12 loaves with a baked weight of approx. 550g.  The sour culture fed on home milled unsifted wholegrain rye (10% of total flour). A separate poolish was made with home milled unsifted wholewheat(12% of total flour), with a pea sized piece of fresh yeast. Both of these where at 100% hydration, the flour had been milled 3 days previously.

The main dough contained; Swiss Ruchmehl(high extraction wheat flour) at 53% and Swiss halbweissmehl(white bread flour approx type 750) at 25%
The salt was at 2.2%, fresh yeast in final dough 1%, total hydration 72%. dough temp., after mixing 22c. 

I gave it a bulk rest of 80 minutes with a stretch&fold at half way and a  50 minute final proof.                                                                                          

The loaves were pealed into a good hot 270c oven, given a good blast of steam, after 10min. the damper was opened and the temp. dailed down to 230c for the remainder of the 55min. bake. The crust was nicely carmalized the bottom had a bit of characoal development, just how i like it. The week got off to a reasonably good start.

cheers    

daniel