Today's bake: Ploughman's Loaf
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Note: Increased TDW from 1.323kg to 2.0kg
Discussion:
The left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.
This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.
I milled at the finest setting some Einkorn Wheat Berries-100% Extract and White Sonora Wheat Berries-100% Extract.
This bread's soft, moist crumb has a mild lactic acid/yogurt taste with a creamy texture and the crust a pleasing toasty/nut like flavor.
This bread would pair nicely with most mild flavored foods.
Make again? - Yes
Changes/Recommendations: Work on improving the scoring.
Ratings
Tony
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The crumb looks nice and moist and I'm sure the mixture of whole grain flour really added to the flavor profile on this one.
It was tasty and disappeared quickly.
Tony
Between the einkorn and rye, this is almost 50% weak grains. The crumb is remarkable given the grains used, the flavour must be outstanding Tony. Great bake.
Benny
Yep- the dough was pretty slack but I am happy with the results.
Tony
Great bake, agree too with what Benny says about so much low gluten flour and such a good crumb.
Also appreciate the detailed notes and tasting notes too. I've just made a 25% einkorn and it was definitely slumpier than I'd like so appreciate the skill in this one very much!
-Jon
This dough was an education in handling high hydration with low gluten grains. It was one of those ah-ha moments for using a light touch when shaping.
Tony