This is my first post on TFL and I'm excited! I spent most of the day prepping dough and getting ready for the bake.. I followed the "Tartine whole wheat country loaf" recipe but tweaked it a bit instead of whole wheat I subbed it for a mix of - 100% white whole wheat (K.A.F) and "Sir Galahad flour" (K.A.F) .. My results were what I wanted not too many big holes in the crumb perfect for sandwiches .. The flavor was nice and subtle complemented the other ingredients for my sandwiches for dinner tonite but these were my results after the bake! Photos may be a little out of place sorry ahead of time trying to figure out this system still... HAPPY BAKING!!
- Supreme33's Blog
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Looks very nice. I think the crust could have been a bit darker so next time you may want to bake it a little longer, maybe 5-10 minutes. Crumb looks very nice.
Regards,
Ian
Thanks everyone!
Ya the reason for so much flour is I kinda didn't have any rice flour plus waiting for my real bannetones to come in had to proof in a mixing bowl with a towel my previous bake it stick to the towel it wasn't flour enough and I guess this time to be safe I over did it haha next time it will be much better.. Any tips on achieve a crust lift effect like the "ear" I scored at a horizontal angle and made a shallow cut.. Any tips would be awesome!
-supreme33
Very well done.
I agree with Ian, I also would have baked the loaf a touch darker.
You have a lot of flour on the loaf, you can try using just a little bit of rice flour in you proofing basket. My experience has been that nothing sticks to rice flour. You can use very little and still get the dough out with no problems. You end up with less flour on the loaf and you can see that beautiful crust better. But it depends what look you're going for.
Great bake!
Ru
it sure came out nice enough to be proud of! You are getting there for sure. Welcome ....well done and happy baking back at ya!
Thanks everyone!
Ya the reason for so much flour is I kinda didn't have any rice flour plus waiting for my real bannetones to come in had to proof in a mixing bowl with a towel my previous bake it stick to the towel it wasn't flour enough and I guess this time to be safe I over did it haha next time it will be much better.. Any tips on achieve a crust lift effect like the "ear" I scored at a horizontal angle and made a shallow cut.. Any tips would be awesome!
-supreme33
worries. Baguetes and batards are though. David Snyder did a nice toutorial on scoring
Scoring Bread: An updated tutorial
Ya the reason for so much flour is I kinda didn't have any rice flour plus waiting for my real bannetones to come in had to proof in a mixing bowl with a towel my previous bake it stick to the towel it wasn't flour enough and I guess this time to be safe I over did it haha next time it will be much better.. Any tips on achieve a crust lift effect like the "ear" I scored at a horizontal angle and made a shallow cut.. Any tips would be awesome!
-supreme33