2 loafs

I wrote this yesterday here at TFL.

http://www.thefreshloaf.com/node/39983/now-was-fun

 Here are the pictures of how the bread/s turned out.

This time I used my Oven to bake 2 loafs as the new Oven fits 2 Dutch Ovens.

I made one batard and one boule but from the same batch of dough.

Used top and bottom heat  250C for 40 minutes with the lids on the Dutch Ovens, then turned down the heat to 200C and switched to Fan for the next 25 minutes without lids on the Dutch Ovens.

I like the look of the quite dark on the crust and the crumb turned out nice too * I was afraid it might be dense due to working in that amount of flour and kneading it more than I would have if I had done french kneading.

All is good:)

Boule is in the freezer, batard wont last the day I think.

Recipe

430g mature 100% hydration Starter made of 50/50 strong bread flour and Whole wheat flour.

600g of strong bread flour - plus exra flour to add during kneading until dough is smooth and not sticky. 

200g of whole wheat flour

200g of Rye flour

800g of tepid water

    2tbsp Sunflower Oil

    2tbsp Caraway Seed

  40g of Salt

I only let it bulk ferment until it was tripled in vollume, it only took about 3 hours.

I shaped and then final proof for about 2 -2.5 hours.

Could we call this * Quick Bread * lol