Just an every day type of bread
it’s been a while since I posted, I still check TFL from time to time. Today’s visit showed some really interesting posts. This bake was just a straight up 1:2:3 bake.
My starter was refreshed the day before and had a final feed in the morning. I was late getting home in the afternoon but as the starter was looking really good I went ahead.
4:20 pm Weigh flours and Mix dough
Flour mix: 58 g spelt+ 100 g rye (both milled about 2 weeks earlier and the surplus stored in the fridge) + 100 g whole grain Emmer (ex Australia) + 595 g bread flour & 5 g diastic malt
Added 500 g water and mixed in kenwood about 5 minutes before adding 15 g salt and mixing for about another 5 minutes. Dough didn’t look smooth but I like to finish off with 50 SLAFs. dough looked smooth and was just tacky.
4:40 pm Divide dough into 2 and leave covered.
5:15 pm Lamination followed by 3 sets of coil folds 40 minutes apart. It is winter here so heating was on and room temperature wax 22°C
7:20 pm dough left to rest after final coil fold.
10:20 pm dough looked good so I preshaped and left to rest for 30 minutes.
10:50 pm shaped dough and left on bench for about 20 minutes before retarding over night.
Next morning when I turned the oven on to pre heat I removed 1 loaf from fridge to warm up a bit. After an hour on bench I slashed loaf, spritzed top and baked in preheated DO at 240°C for 16 minutes before removed lid and baking another 20 minutes. then turned oven down to 235°C and repeated with 2nd loaf.
I am really happy with the bake.
crumb shot to follow - need to resize it and other photo! :(