June 2, 2018 - 2:20am
Having previously baked Edo bread’s Small Daily Loaves …
… with good results, I decided to adapt the recipe for a 750g loaf, plus a bit.
Starting off with 120g 100% hydration rye starter (base NMNF), I built a loaf comprising a mix of 33% rye, 20% each of whole wheat, AP and HG flours, 10% spelt, 1.75% caraway seeds, 1% VWG, 2% malt powder, with a reduction in water resulting in 73% overall hydration.
Slow bake for some 40 minutes, starting at 235oC reducing to 220oC after 20 minutes, this delivered a pleasing and rather tasty loaf with a decent rise and happy crumb. Thank you Edo bread for the template!
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Comments
sounds great! Your loaf looks really good. Love the crumb!
Well done
Ru
hydration is really low. Lucy would be at 85% for a bread like this one. Can't complain with a result like that at any rate! Love the mixed grains. Hearty, healthy and tasty that looks good is what whole grain breads are all about . Very nice indeed!
Well done and Happy baking Portus
very nice when there is so much whole grain.
happy baking Portus
Lealie
... for your kind remarks; much appreciated. However, I need caution, and perhaps apologise, if my posting was misleading regards the flours used; the only whole grain was the Eureka whole wheat, with the rest comprising "straight" Eureka white bread and rye along with Pivetti Manitoba, hence my hydration rate. Although options for flours are not totally limited here in SA, I do not often see whole grains available locally. So I occasionally indulge myself with imports from BakeryBits (e.g. the VWG and malt powder), but the freight charges bring tears to my eyes!!
I've been away since 2011, so my references aren't current. While in SA, I mostly used Eureka flours. Their bread flour and whole wheat flour were from grain grown in the Eastern Cape. Their rye flour was from imported rye but still very good. I enjoyed my side trip to visit their mill during a holiday we took in Witsand.
I don't remember seeing the Pivetti flour. That would have been fun to play with.
Most of the other stuff that I ordinarily found in the supermarket required some additional effort and adjustments for breadmaking, primarily because of lower protein contents. There was one brand, Krackly Wheat(?), that struck me as odd. It didn't seem to be exactly a whole wheat and the bran flakes were very large. It may have been a recombination of white flour and bran.
Paul
You have a good memory! I know folk who live in Witsand but have still to visit; I understand it is a rather quaint retirement sort of place?
I use Eureka in the main, with an occasional detour to Champagne Valley Stonemill flour, for all my baking requirements; each has a convenient protein content (~11.5%) that fits the bill for AP as well as ordinary white bread flour; Eureka rye and whole wheat for the rest, though if I am lucky and can occasionally find exotics like spelt or whole rye at health shops. Snowflake or Sasko are too low in protein for my liking, though until I changed to NMNF they were the bedrock for maintaining my starters for economic reasons! Pivetti is a great Italian flour I can get here (~14% protein) for HG needs, though I often use it for normal white loaves too. I believe you are thinking of Snowflake "Nutty wheat high bran" - ordinary white bread flour with some 18% bran added; I have yet to try it.
Joe