After some time without baking I am back with a repeat formula based on a mix of bread flour, whole wheat and durum. Roughly 180g bread flour, 80 g whole wheat and 40 g durum. The levain contained 15% of the total flour and the total hydration was 75%. The room temperature was about 16C. I built the levain the night before and processed the dough during the day. Below is the crumb shot.
Wish you happy baking in the new year.
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Wish you too happy baking in 2019
Leslie
Thanks Leslie, hope to see more of your experiments and writing this year. They are quite informative!
you surprised me, but it is good to know. I am thinking a lot about my starter so at some point I may do something. Depends on how things go. I hope to be able to bake a bit more again, just love bread!
Leslie
Love the char on the crust and the chewy crumb.
Happy New Year Pul!
Thanks PAL
I baked it a bit longer than usual.
Everything about that bread is making my mouth water. Great, bold bake!
Thanks Filo,
I am not usually baking it as dark because not everyone eating bread around here likes it too dark
gold star for the crust too! Glad you are back to baking fine bread!
Happy baking on the New Year.
Thanks Dab, I was traveling during the holidays visiting family and did not opportunity to bake. The crust was darker than normal, but tastier too.
I recall in grade school the teacher would ask, "Did you bring enough for everyone?" That looks awesome!
Lol!
Thanks for the compliment