The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

33rd bake. 01/20/2021. Simple, yeasted, 75% BRM WW.

idaveindy's picture
idaveindy

33rd bake. 01/20/2021. Simple, yeasted, 75% BRM WW.

Jan. 20, 2021.

  • 255 g Bob's Red Mill stone ground whole wheat flour.
  • 85 g King Arthur Bread flour.
  • (340 g total flour.)
  • 5.1 g salt.
  • 1/4 tsp instant dry yeast.
  • 1/2 tsp ground bread spice, made of: sesame, coriander, caraway, fennel. Toasted then ground.
  • 1/2 tsp whole caraway seed.
  • 271 g bottled spring water.

10:32 am - mixed.

10:49 am - knead a little.

11:54 am - knead a little.

12:41 pm - stretch and fold.

1:35 pm - final fold, shape, put in lined/dusted banneton.

2:25 pm - put banneton in fridge. Start oven pre-heat to *475/450 F with glass bowl to be used as baking vessel.

  • 3:10 pm - start bake, covered loosely with aluminum foil.
  • 16 minutes, covered, *465/440 F.
  • 4 minutes, covered, 450/425 F.
  • 16 minites, uncovered, 425/400 F.
  • 5 minutes, uncovered, 440/415 F.
  • 3:51 pm - done. Internal temp 209.5 F.

I decided that the crust wasn't firm enough, so I put it back in the now cooler oven, set the thermostat for 425/400 F, and left it in for 7 minutes, as the oven warmed up.

The paper plate is 9" in diameter.

 

The crumb is actually lighter/fluffier than it looks in the photo. It's typical of a faster-rising yeasted loaf. And not as flavorfull as sourdough, or a slower rising loaf, or if I had waited longer to cut open.