Mebake's blog

I made this loaf one month back. It was very pleasing to toast, very. i'd recommend all who live in Dubai to try that!

Typical Ingredients:

Whole wheat (coarse bran) Flour, Instant Dry Yeast, a wholewheat preferment, warm water, honey/brown sugar/molasses, sea Salt, whole milk powder, some butter.

Sliced!

and toasted with kashkaval cheese

Yesterday, I decided to venture into batards. I shaped one, and a loaf. Both were Sourdoughs with a 24 hr old liquid preferment. The final dough undergone its first proofing in a refreigerator for 24 hours (i was out). Yesterday, i deflated the cold proofed dough, and knead it until it became somewhat warm.

I left the dough to rise for 3-4 hours, and cut it into equal halves. I shaped one as a batard. and the other into a loaf.

However, this time i had bought an oven thermometer! When i preheated the oven, i was striked by the misconception i had about my oven temperature. It turned out that i often baked at lower temperature than recommended for Home-made artisan breads, i.e. 425 - 470F.

Therefore, i swung the dial into no.7 or 400F and waited. The breads cooked well, crackled when done, and had an eye pleasing golden finish to them.

THAT IS WHAT I WANTED and have missed all along in my previous loaves. THANK GOD.

The crust is the best i have ever achieved so far.

Next target... 70% Rye bread adventure.. be on the lookout. :P

Mebake

Being a new member in this cool informative site, i would like to share my newest attempt to bake a Mild Rye loaf (50% AP). Pictures attached will do the talking. However, the crumb was gilatinous and rubbery, beacuse the dough was very hydrated. The end result, had a bland taste rubbery crumb, though airy and somewhat spongy. I'll reduce hydration next time.

I don't have any vital gluten, so i kneaded the dough in runnung water to get rid of some starch.

Iam learning as i go..