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50% whole grain sourdough at 6,000 ft
It has been a while since I did anything creative with my bread making. If there is such a thing as a "comfortable rut", our usual 75-100% whole grain sourdough sandwich bread has been just that. With the pending visit of a family member, I was inspired to dust off the clay baker and do something more creative for her. My scoring skills are rusty could use some work (they were never all that great really), but otherwise it looks pretty good so far. It's cooling at the moment; I'll edit and add a crumb shot later as time allows.
Total flour 550 gm (KA bread flour 138 gm, Central Milling High Protein bread flour 137 gm, Sprouted Spelt 100 gm, Hard Red Spring (freshly milled) 175 gm)
Levain 120 gm
Water 375 gm
Salt 10 gm
Safflower oil 1 Tbsp (we prefer a little softer crust and crumb)
Water and levain combined, then flour added. Mixed by hand until no obvious dry flour, then covered and rested ~ 20 min.
Salt and oil incorporated by hand a bit, then kneaded in my compact Bosch for 10 minutes. Dough temp 80f at the start of bulk.
Bulk x 4 hours (~ 50 % rise) with a couple of S&F in the first hour. Then pre-shaped > 15 min rest > shaped > into an oblong banneton, covered and into the fridge overnight.
Baked today (after 20 hours of cold retard) in an oblong clay baker at 500f x 20 min (lid on) then 450f (lid off). It's cooling at the moment.
I had been having difficulty getting a reasonable crumb since moving here. The 6000 ft altitude combined with my preference for a high percent of fresh milled flour haven't been a winning combination, and I don't like the idea of adding VWG. Using just a bit of the Central Milling high protein bread flour seems to have fixed the problem so far, though the final proof is pending. I'll add a crumb shot later.
I will probably not bake this very often over the summer months, but might repeat it once cooler fall weather returns.
Comments
That is a beautiful loaf you’ve baked to share with your guests. I am sure they will appreciate your efforts, lucky them.
Benny
She did enjoy it!
Lovely looking loaf! I especially appreciate the clean edges of the lengthwise scoring. Mine aren't usually as clean looking.
TomP
Your breads are always fantastic looking!
: )
Not too shabby.
Not too shabby at all... you've still got the right stuff! Looks like a super bread to share.
Tell me, is the 'purple' colour just from the photography or is it from the flour used?
-Jon
Was this in a nat-gas-fired oven?