Some of my customers wanted a 100% wholemeal loaf - it's not my own personal thing, but who am I to turn down business...
That's a large (800g) loaf baked in a tin.
Organic wholemeal flour, water, salt and a pinch or organic yeast and left to slowly ferment overnight.
(Autolyzed for an hour, then kneaded in the spiral mixer with the salt & yeast added. Left overnight, scaled/shaped/proved in the morning and baked in a tin at 220°C for 30 minutes then 5 minutes out of the tin)
-Gordon
Too bad you have to sell it. I'd really love to see the crumb shot. The outside looks awesome.
I'll make some smalls and take photos.
I do prefer ad 50/50 split of wholemeal and white myself, but lifes full of surprises trying to guess what people want - I've made some loaves in tins that I'd normally shape in bannetons and they don't sell - but same dough, shaped differently does sell... Not sure I could make that loaf in a banneton - it's very wet - about 76% hydration - however then the regulars who buy it would just complain that it doesn't fit in their toaster!
Cheers,
-Gordon
Gordon, How does one bake in a tin? do you have a pic?
BTW bread looks great.
Thanks.
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I scale and shape the dough as normal - in to a log-shape, then just drop it in the tin rather than into a floured banneton (on on the couche) The tins I'm currently using are from Andrew Whitley:
http://www.breadmatters.com/bread-tins
I've had issues with the non-stick in other tins in the past - I suspect most tins sold for home baking are really not up to daily baking, but so-far these ones are working really well. I've not had to do anything more than just dust them down after use - no oils/fats and the loaves just drop out.
-Gordon
I scale and shape the dough as normal - in to a log-shape, then just drop it in the tin rather than into a floured banneton (on on the couche) The tins I'm currently using are from Andrew Whitley:
http://www.breadmatters.com/bread-tins
I've had issues with the non-stick in other tins in the past - I suspect most tins sold for home baking are really not up to daily baking, but so-far these ones are working really well. I've not had to do anything more than just dust them down after use - no oils/fats and the loaves just drop out.
-Gordon
Thanks Gordon !
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And so different the flour from old to new world to A 100% whole wheat bread here in the states would be 90-100% hydration befire it got wet. A very nice looking loaf that the customers should like very much
Happy baking