I've been trying minor variations every week in hydration and flour blend. This one should have had at least another 2%of water but otherwise I'm pretty happy with it.
20%type 70 malted
30% whole wheat
30%AP
15%barley
5%rye
16%starter @100%hydration
total hydration 76%
Overnight autolyse, mix and stretch&folds then about 4hours room temp and overnight bulk in the fridge. Warm up, shape, proof, bake next day.
I'm starting to feel reasonably confident that I can come up with something presentable and avoid the many pitfalls!
Tom
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Not familiar with type 70 flour what is it?
From Central Milling is one step along the way from white to whole wheat At least as I understand it AP is type 55; C. M. also has type 85 which I haven't used, type 110 which I use a lot and is almost whole wheat, quite brown but no flecks of bran and according to one source I've seen is the definition of "first clear" flour.
I really like the type 70 malted, it gives a bit differ the flavor although I don't know if that's due to the malt or what. Makes a really good baguette .
your loaves, they look great.
Enjoy!
Thanks!
I Would never have known to try the diamonds without seeing it here on TFL.
I'm also a bold bake fan!
I guess I got the bake just right on this one, it was done enough for me and my wife didn't say it was burned. ;-)
Healthy, hearty, tasty with a bold bake. Well done and happy baking
Pretty plain compared to some of yours I'm afraid but then i don't have Lucy's help
and I love the combination of flours. I was also unfamiliar with "type 70", so thanks for answering that question. Nice photography too! Do you eat both loaves while fresh, or does one go in the freezer?
Thanks, just took the second one out this morning.
Looks great.
And thanks for the site!
Do you have a good west coast starter that you would share?
I use my own about 9 months old - retarded - started rye/wheat, now feeding 100% white - its good but i would like more flavor...
Happy to share it. I'm in San Rafael and Richmond mostly.