Last week 's bake was a single loaf sourdough with hazel and walnuts
Normaly i would make a dough 3 kgs flour 2 kgs water 1 kg sourdough culture 70g salt and 70g butter but this time i did it by hand back at my work station. It had a fairly minimal mix as the work bench had been covered in a christmasy table cover that had been stuck down so rather than pull it off to allow a bench mix i did it in the bowl. The dough was much smaller but at the same ratio it was given a stretch and fold every hour and shaped and put into the cool room after 3 hours and baked the following morning.
My normal tasters were disappointed as there was only a slice or two rather than a whole loaf.
Tomorrows bake is the normal size 50% wholemeal sourdough with feta and walnuts.
The college will be closing SOON so there are a few ingrediants that need to be used up
Regards Yozza
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Hi Derek,
Lovely looking crumb supporting bounteous quantity of large-sized nut pieces.
Yum!
Best wishes
Andy
Your crumb looks very nice considering the generous amount of nuts you incorporated into the dough. Your bread looks delicious.
Howard
I love the color of the crust! though not bold, golden color is one of my favourite on bread. Lovely work, derek!
Nutty, and with a sesame crust; looks wonderful!
:^) from breadsong
Thanks everyone for your comments the bread was very good and really the dough did not have a lot of mixing so came out particularly well.
regards Derek