August 5, 2015 - 6:46am
An ear and a bloom!
finally I manage to bake something that looks like this! Used Hamelman's wholewheat multigrain formula.
instead of 2 hour bulk fermentation I did 1 hour and retarded for 2.5 hours (just because I had to go out for errands) and final proof for 1 hour.
as i couldnt turn off the top element of my oven without activating the fan, i placed a sheet of aluminium foil on top of the dough while baking with the usual steam. Removed the foil after 20 minutes and the result was fantastic. So happy!
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Comments
This one looks great. Another way to bake is to cover the dough with an oven proof pot or cloche as soon as it goes in for the first 20 minutes. Just like baking in a DO without all the hassle of steaming and foil..
Happy baking
David