Obzokie's blog

Ding Ding!  Round Two.

After yesterday's attempt at the 75% Saturday WW, with more hoped for, I thought I'd give the Saturday White Bread a try.

 Water temperature was lowered to 73.8F in the hope of achieving the desired final mix temp of 77-78F.

Final mix temperature 81.9F.

Bulk fermentation time 3hrs 35mins.

Proofing 30mins.

Baking; 30mins covered, 20mins uncovered @ 475F

I am new to bread baking having done most of my baking in the cake arena.  Anyway, after a trip to Montreal and tasting the finest bread to have ever touched my palette from one of the local boulangeries, (the bread put my sandwich filing to shame!) I have chosen to set out on the oft trodden path of trying to bake some myself.  I  purchased a few books by some of the usual suspects mentioned on this site and decided to give the Forkish Saturday 75% Whole Wheat Bread a go.