December 21, 2014 - 6:28am
This Weekend's Bake
used bread flour, heritage whole wheat and rye for this loaf.
started with a pre ferment about 16 hours
G 35g 100% starter (mine is rye)
35g water
35g bread flour
final dough
310g bread flour
100g heritage whole wheat
100g dark rye
12g sea salt
1 tsp toasted and ground cumin and coriander seeds
autolyse at least 1 hour
bulk fermentation 2 hours with stretch and fold at intervals of 30 mins
preshape and bench 10min
final shaping and proof in banneton for 45 min to 1 hour
bake with steam
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Comments
Looks very nice from the outside. How did the crumb turnout?
mahogany color showing it was well baked and with no retard - a really fast SD - something to remember when time is short. Well done and happy baking
Thank you. I'm amazed at how you could tell whether the dough has bern retarded just by looking st the colour...so much to learn here