I've decided I don't really like the taste of wheat bran in a loaf that much. It's fine up to about 30% wholewheat in a loaf, but after that, I find the strong, bitter flavour of the bran is not really that nice.
One way round it is to sieve out the bran and put it in your muesli, so really you are baking with high extraction flour, but for this bake, I decided to try something a little different.
I haven't baked a white loaf since my disastrous encounter with Leckford Estate bread flour, so I thought it was time to excise some demons and have another try - with a different flour!
Having had success with a bulk retard in my last bake A Trio of High Extraction Loaves I decided to use the same technique again.
It's been abnormally hot in Deepest Lancashire (as with most of the UK) these past couple of months. So much so that my normal 900g batardes are going stale before we finish them. The obvious solution was to make something a bit smaller, so I split my usual dough quantity, based on 1kg flour, into three loaves, each around 670g unbaked weight.
I'm also currently exploring retarded bulk fermentation, so I incorporated that into this bake.
Flour mix
