50% Freshly ground WW Tin Loaf
We had some voracious bread eaters staying over Christmas (always nice to see your bread consumed enthusiastically!), so I needed to replenish supplies rapidly.
I decided upon a variation of Gavin's 100% freshly ground WW loaf, for which he kindly provided the recipe here.
- I used an overnight 100% hydration levain at 15%
- overall hydration 72%
- 6% honey
- 6% EVOO
- 1% fresh yeast
- baked in a big 9.5 x 5 x 4.5" tin and a smaller tapered vintage tin
Fast bulk and fast final proof - fresh yeast really makes things motor - if you're lucky enough to have it available.
Good loft and tasty eating. Of course the volume is easier to get when you are only using 50% fresh ground flour.