December 9, 2015 - 6:14am
How to achieve a crust/crumb texture like this?
I bought this amazingly delicious bread from a bakery in my hometown
It was dense but it felt light and with a great crispy crust and plenty of grains.
I wonder how they achieve such texture of the crust and crumb.
Any ideas?
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Also what size are they? It's hard to to tell if they're a few inches or a few feet long. :) Great photos btw. Any more details would be useful. Maybe the name of the loaf? Name of the bakery?
or pumpernickel. That is how you get it.
not too far from here that made a bread that looked similar and he called it Danish Rye. It was very good and I use to go one or two Thursday mornings a month to buy one, if you went in the afternoon you only had a 50/50 chance that he would have any left by Friday you would have to wait for next week.
Gerhard
All the information I have from the bread I got is that it has 50% whole wheat and 50% dark wheat
and I can see sesame seeds, sunflower seeds, pumpkin seeds and flax as topping.
After obsessive search in google I think I found something similar to that bread
In this recipe of "cape seed bread"
http://amsterdamflavours.com/cape-seed-bread/
I found it hard to believe this is a 1 hour bread
what distinction are you making between whole wheat and dark wheat? I don't understand what you mean by dark wheat? I would have thought those terms mean the same thing.. whole grain/berry ground flour.. ??
Bet it is tasty. 30 g of yeast is a pack half - quite a bit. I think I would make this as a poolsh with a pinch of yeast as a preferment or a SD with a YW kicker.
Thanks
Some bakers grease their tins with oil, Ive done it it'll give you more crispy ness
By dark wheat flour, I mean a darker flour, probably a low extraction flour taken near the bran i.e the darker part of the wheat grain.
I guess it doesn't really matters for the bread itself, although low extraction flours tend to have less protein
I only mentioned it because in the bakery's menu they said "50% dark wheat flour & 50% whole wheat"
I used to make a whole wheat sourdough that you literally had to pour into the tin, it looked much like these; with a greased tin