The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Plain Jane…

Danni3ll3's picture
Danni3ll3

Plain Jane…

This was an interesting bake as I don’t remember the last time I just used plain white flour to make a loaf of bread. Reason for making this is that my dad is in dialysis and his diet is extremely restricted. Plain white sourdough bread is allowed. So the only bit of whole grain comes from the starter and comes out to only 25g per loaf. The dough felt very different than what I’m used to dealing with. I added an undetermined amount of water when it was in the mixer because it was too stiff so water amount is a guess. 

So it was basically 1200 g strong bakers unbleached flour, 750 g water plus extra, 22 g pink Himalayan salt, and 250 g 100% hydration Levain. The levain has 75 g of whole grain Kamut and 50 g white flour. 

  1. I simply followed my usual procedure using 10 minutes in the mixer and 4 coil folds after that. The dough took a bit longer to ferment than my heart healthy loaves. Baking was the same. 
    Crumb seems to be very creamy and custardy. It might have benefited from baking a bit longer. Then again, it wasn’t completely cooled off when we cut into it. Blame hubby for that. 

Comments

Danni3ll3's picture
Danni3ll3

Benito's picture
Benito

Looks good Danni, I only baked an all white hearth loaf once.

Benny

JonJ's picture
JonJ

The yellow/golden colour is interesting to me, must be a good brand of flour, plus always nice to see loaves that have been reduced to their basics. Thanks for sharing!

Did you enjoy the taste and/or crust?

-Jon

Danni3ll3's picture
Danni3ll3

and the crust was nice and crunchy. I was surprised at the crumb. It was very custardy even when I cut up a second loaf for Panzanella salad later in the evening. 

I get the flour in 50lb bags at the Canadian Wholesale Club. It’s Keynote Strong Bakers Unbleached flour from Ardent Mills. The store is often out of it so it must be popular with the local bakeries and restaurants.