The story is going to be told in pictures today. ;-)
The only changes were that I added 50 g of liquid and subbed out 100 of water for buttermilk.
After the one hour autolyse, I added the salt and levain. Then I integrated the add-ins using slap and folds. Six sets of folds were done to develop the dough.
Ready to go to bed for the night in the fridge.
The next morning, ready to go into the oven.
Cooked at 500 for 20 minutes, 450 for 10 minutes and then another 25 minutes with the lid off.
The finished loaf.
I made 4 loaves, one for a friend, one for us and two went to the soup kitchen.
Half of the loaf sliced up for freezing.
A close up of the crumb.
The loaf cut in half which I call "The moment of truth!" Ha ha!
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kitchen it would have to have at least couple Michelin stars. That is some fine bread. Has to be hearty healthy and fine tasting - the hallmark of great bread.
Well done and happy baking Danni
like but I have seen it and it is full of big chunks of vegetables. I know my bread is a hit there because they get very excited when I show up and one of the organizers told me that one of the regulars wanted to buy a loaf off of me. I told him I will make a small loaf and save it especially for that person. And there is no way I will take any payment! It will be a nice treat for him.
This particular soup kitchen also provides loaves of commercial bread for the clients to take home. I was impressed to see that some of the bread was actually healthy with sprouted wheat flour, flax and sunflower seeds.
And yes the bread was excellent! I had some with a bit of mayo and fresh garden tomatoes! Yum!
Thanks for the kind words too DAB. They mean a lot coming from the guru of healthy breads. One day, I will have to ask you more about sprouted flours. My brother and I attended a sprouted flour bread making class last Sunday, and the dough felt completely different than what I am used to. It was almost like cake batter. The other thing is that my loaf totally overproofed and I ended up with a brick. i used spelt. My brother used wholewheat and his turned out fine. I knew mine was overproofing but the teacher didn't seem concerned. So I wasn't surprised when it went flat in the oven. Disappointing though!
gorgeous! Love this recipe. I have tons of farro in my pantry....
until a darker colour and then poured lots of water on it. I soaked it for about 9 Hours and then drained it. It went into the fridge until I needed it. Hopefully, that helps using up some of the Farro you have. By the way, the toasted Farro smells awesome!
As always so good looking, wish to be able to taste it.
Well done and happy baking, Joze
Your pictures are lovely, great way to post.
The crumb looks incredible :)
Happy baking!