The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Fall Equinox Loaf

TwoCats's picture
TwoCats

Fall Equinox Loaf

  • 83% hydration
  • 80% bread flour
  • 15% whole wheat
  • 5% semolina (cuz I ran out of whole wheat)
  • Bulk proofed at about 77F for 6 hours.
  • Fridge proof at 41F for about 12 hours
  • Baked at 450F in DO for 20
  • 450 on pizza stone for 20

Comments

idaveindy's picture
idaveindy

Do you pre-heat the DO before you put the dough in it?

TwoCats's picture
TwoCats

Yup! Preheat the DO at 500, then lower to 450 when I'm about to put the dough in.

DanAyo's picture
DanAyo

Beautiful Bread!

Your crumb intrigues me. I like the way the large holes are fairly uniformly dispersed throughout the crumb. The crumb with the small holes make this super interesting, because the cell walls are so thin. Normally large holes surrounded by small ones are thick walled.

Well Fermented!

I read a post the other day that changed the way I critique the crumb. I look for thin cell walls more than big holes. See common example below, paying attention to the cell walls. Compare that with yours.

Dan

TwoCats's picture
TwoCats

Thanks for your comments! When you say “crumb with the small holes,” do you mean the small holes within this crumb? If so, I never thought of thin or thick cell walls, but that’s a great characteristic by which to judge the development of a crumb! Can you link to that thread? I’d love to read observations on it.

DanAyo's picture
DanAyo

What do you think caused one of your loaves to form a perfect ear and the other one a little wavy? Do you have any ideas? Both are nice, but one is exceptional.

You could name that beauty on the left, “RazorBack”.

Dan

TwoCats's picture
TwoCats

The loaves were from the same batch of dough, divided before the folds.

I think the change was in the way initially shaped and scored it. Additionally, the loaf on the right had 45 more minutes in the fridge (at 41F) than the loaf at the left, but I really don't think that made that big of a difference. I firmly believe that even slight variations in shaping and scoring will change the final look of the loaf!

Benito's picture
Benito

Wow those loafs are so instagramable, and that lacey crumb is stunning.

Benny

TwoCats's picture
TwoCats

Thank you! :)

Danni3ll3's picture
Danni3ll3

Just wow! Love that crumb!

TwoCats's picture
TwoCats

Thanks! :)