January 21, 2017 - 3:39pm
Today my bread board had that look!
Just been playing around with breads etc, thought my board looked tasty :)
I'm loving adding olive oil to the bread, helps with keeping it fresh and it shines more!
-c
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Just been playing around with breads etc, thought my board looked tasty :)
I'm loving adding olive oil to the bread, helps with keeping it fresh and it shines more!
-c
Mind sharing your recipe and method?
Below is my basic recipe - the breads you see are 10%-30% home milled flour, mostly Spelt, the bulk of the flour is KA unbleached AP flour. The baguettes are brushed with an egg wash before baking at 450F for around 20 minutes. Everything is made with a sourdough starter.
500g Flour (10% Spelt, 90% KA AP Flour), 325g Water, Leaven (75g Water/75g Flour), 1tbsp Oil (sometimes, depends but doesn't seem to break things).
Baking is in a dutch oven, 1 loaf at a time. 500F for 10 minutes, 450F for 20 minutes, Lid off till dark. Any steam will be in the DO.
My dough process is:
Mix Flour and only 275g of water. Leave for a few hours or overnight. (overnight rocks)
Mix in Leaven and leave for 30 minutes.
Mix salt and remaining 50g of water and mix into the dough with the oil.
Stretch and Fold for 3 hours (every 30 minutes) or until it feels ready.
Shape and place into proofing baskets, if baguettes then split the dough, makes 2 loaves.
Let it rise for another 1-2 hours, again just based on how active it seems to be.
Fridge overnight.
Score before baking and straight into a pre-heated DO at 500F. (for loaves, baguettes are 1/2 of this, 450F on a baguette tray)
I have only done an overnight autolyse once and I don't remember being happy with the results. I might just have to try this again.
yeah I'm playing with the autolyse - 12+ hours just flour and water is giving me an insane crumb so I'll do it from now on and see if it's consistent.... without a doubt you have a stronger dough.
Does your bread flour contain malt or amylase? Mine does, so I hesitate to autolyse overnight in case it turns to soup.
more to your point I don't know if the KA flour anything in, I'll go check but it works overnight.
Actually yes, I always forget that ... in the overnight autolyse I've only ever done flour and water but most of my dough has been the usual 1-3 hour autolyse and that has included malt! I thought malt only fed the yeast so I'd be interested to see if it changes things in the long autolyse.
Nice looking breads.
I'm also adding olive oil to my breads which seem to lighten the crust.
Would appreciate members views on this matter
Wonderful, vigorous "explode" or whatever you call it. They're bursting. I love that look
If I get stuck autolysiing over 3 hours I stick it in the fridge. Cold slows down the enzymes just like it does the wee beasties so no worries.