July 22, 2022 - 12:13am
inspired new bake
I was watching a video on a minimum knead / stretch-and-fold technique and was inspired to give it a go. I ended up doing a few stretch and folds but this bake is the result of a low effort technique.
50% whole grains (50% bread, 15% rye, 35% whole wheat); 80% hydration.
I have to say, this is the best ear I've gotten in a whole wheat bread!
Your crust looks great? Crumb shot?
Not from the same loaf but same batch. Boulle. Crumb is pretty open, more so than previous attempts with the same proportions.
No crumb shot. Planning on giving it to a friend.
Looks good. What were the baking parameters (time, temperature, steam/no steam)
Was anything applied to the surface of the loaf before or after baking?
I'm not following the flour percentages. Please list them in a way that adds up to 100%.
As stated, 50% bread, 15% rye, 35% whole wheat = 100% flour, 50% of the total is whole grains
475 degreed F in Dutch oven, 25 mins covered, 20 mins uncovered. Sprayed with water to create steam prior to covering.