Barley/Wheat Bread Loaf
TFL'er Bake List Week #5... Slowly but surely working on the list of bakes I saw on TFL and wanted to try. This week's bake was based on Paul's Barley/Wheat Bread loaf.
I used a 2-stage levain build with blueberry yeast water and a small rye starter inoculation. Instead of hard, red whole wheat, I tried a soft, white whole wheat, and I used most of the WW in the levain builds to make sure it was fully hydrated. The second levain was over doubled in 5 hours, and had a yeasty/yogurty aroma.
This was the first time I used this soft white wheat, and it doesn't seem very thirsty so I dropped the hydration to 70%.
The bake went well and the dough was easy to handle. It wasn't sticky at any point during the bake. The only thing that was unexpected was the small size of the loaf. After the initial mix, I thought I had missed one of the flours. I had to double check my notes to make sure I didn't miss anything. I'm guessing it's from the high amount of whole grain??? The loaf did rise well and had a good oven spring, but I should have used Paul's 600g flour per loaf instead of dropping to my usual 475g. It would have filled the pan out nicer.
Loaf smells great and looking forward to slicing it tomorrow morning for breakfast!