The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A couple of iterations to the previous post

IgorL's picture

A couple of iterations to the previous post

In a never-ending quest to improve, for the next couple of loaves I decided to make some changes.  The loaf above had the water upped just a bit to 73.5%, because I wanted to try making an even more airy crumb.  I also had a mix of flours 50/50 of KA bread flour and Wegmans unbleached all-purpose, simply because I ran out of BF. :-) 

Levain (100% hydration) - 50g starter, 50g warm water, 50g  KA WW flour, mixed in the morning and put in warm place.
Water - 310g
Flour - 200g KA BF + 250g Wegmans AP
Salt - 10g
Flour total 450+75 (from levain) =525
Water total 310+75 (from levain) =385 

Baker's math:
Flour - 100%
Water - 73.3%
Salt - 1.9%

My schedule was thrown off somewhat because we had friends visited, decided to go out, and the dough sat for 2 hrs in a bowl after the first stretch and fold.  Still, I think it recovered fine in the end.

I tried to create a flower when scoring it, hoping it would bloom in the oven like a tulip, but I don't think it worked.  Will try again next time.

I also made the same recipe with some seeds, because I just love breads with "stuff" in them.  it came out perfectly:

I simply added 45g of lightly toasted mix of pumpkin seeds, sunflower seeds, white sesame, flax, and chia (that's all I had at home).  Mixed it all in when I was adding salt, after the fermentolyse was done, and baked the same way. In retrospect, I probably should have toasted pumpkin seeds first, and then add the rest, since they still felt a bit raw.

The crumb looked nice, and the taste was wonderful!




ElPanadero's picture

Great looking loaf

Not sure on the maths though.  Surely the water content is 365 (290 + 75) so hydration is only 69.5% ?


IgorL's picture

It's 290g for initial autolyse PLUS 20g to dissolve salt plus 75g from levain.

ElPanadero's picture

Oh sorry I just misread it.   20g of additional water to take the salt.  Sorry.

Lechem's picture
Lechem (not verified)

And the scoring opened up so well. 

Looks great! 

leslieruf's picture

it is such a confidence boost isn't when it all works isn't it.

well done


IgorL's picture

Thank you Leslie, it is indeed!  I can't even convey the joy I felt when I removed the dome from that first loaf (from my very first blog post) and saw all that oven spring and "ear".  It certainly felt great!


dabrownman's picture

Well done and happy baking 

Danni3ll3's picture

Now have fun making variations on it! Trying different things is so much fun!

IgorL's picture

All this support really means a lot!

IceDemeter's picture

That's great that you're already doing variations on the theme - with obviously great success!

Keep having fun with experiments (and always remember that even the not-so-obviously-successful loaves are still going to taste great and teach you something).

Thanks for sharing!