April 11, 2015 - 9:16am
A bit of everything bread
But not quite near dabrownman's more than 15 less than 30 breads!
25% rye 12.5% wholewheat, 62.5% bread flour, 1.8% salt, 8% starter made into 30% preferment, 60% hydration, some dried cranberries and golden flaxseed meal.
45 mins autolyse, 2.5 hours bulk with 2 sets of folds and turns, final proofing 1 hour on counter, 4 hours retard in fridge and direct into oven. 225c with steam for 15 mins and 210c for 25 mins.
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Comments
Nice work, PY! What did you eat with it?
is is always open for a new entry so you have plenty of time to get one in! The method you use in a a new one for sure with the short cold proof. After 3 hours the dough is finally down to temperature so most of the proofing takes place the first 3 hours. Would like to see the crumb for sure. This one has to be tasty! Well done and
Happy Baking
It looks really good and tasty.