Playing with flours

Haven't baked in a while as dealing with family health issues. Finally ran out of bread so had to bake and I wanted something different. I liked the bread I baked for 123 community bake so that was my starting point. Pictured loaf is based on 123 but flour mix is:
bread flour 65.5%, Kamut 14.5%, Spelt flour 10% Durum 10% and hydration ended up at 84% approx with 1.8% salt. Usual 200 slap and folds followed by coil folds 4* 30 minutes apart. preshaped, rested 30 minutes, shaped and left on bench for an hour before retarding over night.
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