I had another go at this bake, but made a few mistakes right at the start. Rather than using the recommended 214 g of bread flour and 109 g of water for the final dough, I accidentally use 321 g bread flour and 243 g of water which I reduced to 236 from the total formula column, yikes. Other changes I made include reducing the soaker water to 150 g.
I’m quite happy with the end product considering the accidental changes I made. This was the largest loaf of bread I’ve made to date and it kind of overflowed my banneton which is better sized for 750 g loaves. So taking that into consideration I’m pleased.
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Benito - you've become a very fine baker! Congratulations. It looks very good!
Thank you, that is nice of you to say.
Benny
I worked with Jeffrey for almost 12 years--he would give you a thumbs-up on this loaf!
Love how well fermented the crumb is.
Good job!
Martin Philip
KAF
Wow, thank you Martin, that is really nice of you to say. I like many others really like the flavour of this bread.
Benny
That is a gorgeous loaf of bread with a wonderful crumb! If I could achieve that every time I baked I’d be ready to die and go to heaven. But as Jeffrey is fond of saying, “There’s always tomorrow.”
Thank you Wally, I wish I could achieve this crumb every time as well. I’m still a relative newbie and still trying to improve my technique and skills.
I’m always so happy when I have a good bake that I can be proud of.
Benny