I wrote this yesterday here at TFL.
http://www.thefreshloaf.com/node/39983/now-was-fun
Here are the pictures of how the bread/s turned out.
This time I used my Oven to bake 2 loafs as the new Oven fits 2 Dutch Ovens.
I made one batard and one boule but from the same batch of dough.
Used top and bottom heat 250C for 40 minutes with the lids on the Dutch Ovens, then turned down the heat to 200C and switched to Fan for the next 25 minutes without lids on the Dutch Ovens.
I like the look of the quite dark on the crust and the crumb turned out nice too * I was afraid it might be dense due to working in that amount of flour and kneading it more than I would have if I had done french kneading.
All is good:)
Boule is in the freezer, batard wont last the day I think.
Recipe
430g mature 100% hydration Starter made of 50/50 strong bread flour and Whole wheat flour.
600g of strong bread flour - plus exra flour to add during kneading until dough is smooth and not sticky.
200g of whole wheat flour
200g of Rye flour
800g of tepid water
2tbsp Sunflower Oil
2tbsp Caraway Seed
40g of Salt
I only let it bulk ferment until it was tripled in vollume, it only took about 3 hours.
I shaped and then final proof for about 2 -2.5 hours.
Could we call this * Quick Bread * lol
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Good crumb structure and nice crust.
You did well, Petra.
I was so worried that the bread might turns out dense from adding the flour but it turned out lovely and I was so happy.
good oven can make bread compared to a bad one. Well done and happy baking.
Thank you dabrownman, you are right, if you have a good Oven it makes a world of a difference!
Might bake a couple of loafs today and freeze them since we have a bit to do this week and I am not sure if I am able to bake before Sunday. sigh
They look perfect to me, beautiful crust and boy did you get good spring there! Bet they'll disappear in no time, you must be thrilled with the new oven! How's Eddie settling in?
Thank you so much, yes, my Bread likes to spring , I am very happy about it.
I LOVE the new Oven so much, I want to hold it tight and never let go. lol
* We home bakers are crazy arn't we ? *
Eddie is settling ok*ish* with him it will take a few more days I guess.
He is very clingy and wants to be close to us all the time.
He just needs some time.
Our Labrador feels right at home.
Those are some handsome looking apprentices :>
Thank you, they are my fantastic dogs.
Eddie the border collie is a bit timid when it comes to people, but once he got to know them all is good.
He listens so well and learns so fast..
Ben the Labrador is the BEST dog anyone could ever wish for.
All he wants is snuggle and cuddle , food and snuggle and cuddle...
Nice crust and crumb!
I was very happy with those loafs:)
These look great. I especially like the high % of rye flour used. Think I might try this one soon. Thanks for sharing!
John
I do love a bread with quite a bit of whole wheat and rye flour in it.
They are my fav. loafs:)
both outside and in
Thank you:)