The Fresh Loaf

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Final bake for 2020

leslieruf's picture

Final bake for 2020

Lately I have been concentrating on using up grains and flours stored in my freezer so for the last few weeks I have been making kibbled wheat, kibbled rye loaves. Still some kibbled wheat left but what else is there hiding in there.  Ah...

Ok, its been a while since I used that.  Starter was refreshed and levain built in two steps overnight and first thing in the morning.

10 am Mix soaker - 157 g 6 grain mix + 39 g barley flakes + 70 g near boiling water.  That isn't going to work, too dry. So I gradually added more water until just a little free water left (another 160 g) covered and left.

11:30 am Autolyse 589 g bread flour + 79 g home milled whole wheat + 242 g water + soaker.  I added water to the soaker then added to the flours.  It was still far too dry so I added another 130 g water.  I was working off a recipe I had for a loaf made several years ago but I didn't look up my method or notes.  I have done that this morning, and find that I made this as a porridge bread back then and yes I added extra water but nowhere near the amount I added this time.  Note to self:  update formula in file!

12:30 pm Tip out autolysed dough onto bench, spread 251 g levain (100% hydration) over, dimple in then fold and rollup dough.  100 slap & folds and levain is well mixed in.  Add 14 g salt and continue with another 80 slap and folds.  At this point I divided the dough and completed another 30 slap and folds on each portion.

4 sets of Coil folds were then done at 45 minute intervals and the dough was left to complete bulk fermentation.  I am now leaving BF until it looks about right, puffy and risen.  I am not good at judging % increase as the container I am using at the moment is bigger than dough but allows easy access for coil folds.

5:45 pm Preshaped dough and left covered for 30 minutes.

6:15 pm final shaping then left 30 minutes on bench then retarded overnight in fridge.

7 am Unmould dough, score and spritz with water. Baked in preheated DO at 235 deg C for 15 minutes then uncovered and baked another 17 minutes. 

Crumb shot

Good but not massive oven spring, crumb is soft - a really good texture for everyday sandwiches, crust is not too thick, all in all I am happy with this bake.  Looking back to the earlier bake in May 2018 which was done as a porridge bread, I think the crumb maybe a little better and possibly by using the hot water in the soaker, the effect was probably very similar.  

Let us all hope for a better 2021

Bake happy everyone



DanAyo's picture

What a great loaf to end 2020!

That puppy is perfect in every way.

leslieruf's picture

glad 2020 has finished,  and I hope everyones baking goes from strength to strength!  It was good to finish the year with a bake that turned out well :)

Happy New Year


Benito's picture

Wow Leslie, that is one gorgeous bake inside and out.  Great way to close 2020.  I hope we can all look forward to having a healthy happy 2021.


leslieruf's picture

I am so happy with the flour I am using, it just makes a huge difference.  The last 18 months I have struggled to get a good loaf, but the change to this new flour in the last couple of months has just emphasised how important the flour is in your bake.  

Bake happy Benny, may all your 2021 bakes bloom ?


bread1965's picture

That crumb looks super! 

I need to follow your lead and use up all the older flours in my pantry that I'm ignoring. 

Nice bake! Happy New Year! Frank!

leslieruf's picture

all sorts of ingredient “left overs” - makes for interesting baking. Happy New year Frank, thanks

bake happy