Multigrain loaf a la dmsnyder
I thought I would more seriously document my bread-making on this site, so I have a history that I and others can learn from. Today I baked a formula that dmsnyder posted in August http://www.thefreshloaf.com/node/57042/multigrain-sourdough-bread-made-homemilled-flours-august-8-2018 using using the technique that is used in Myhrvold’s bread encyclopedia. I did the autolyse step with all but the salt (including the leaving that I made the previous day), and then I machine mixed the ingredients until medium gluten development. I then did 2 folds over 2 1/2 hours, and then pretty much followed David’s formula. I baked the loaves in the cast iron pot, covered for 45 minutes and then uncovered for an additional 10. For the first loaf I had set my oven to 500, reducing it to 470 when the bread went into the oven; for the second, I just left the oven at 470 the whole time. I think I prefer the second one.
i feel that this was a great success. It did not rise very high, but after all it is 40% whole grain. The taste and texture was really nice. I may play with this formula some time adding seeds and/or dried fruit some time. It is a really nice formula. Thank you, David.
My scoring could use some improvement (not as lovely as David’s), but the taste makes up for it, I feel!
Comments
This is a delicious bread. I'm glad you agree.
I'm not sure your "problem" is scoring. I think your loaves show some signs of over-proofing.
David
I agree with proofing being the main area to consider attending to...
I am again deciding to document my bakes. I will try to be more consistent, even if it is only a picture and the name or description of the recipe.
Today I baked a bread that is in Hamelman’s 3rd edition of his “Bread.” I recently learned of this edition, and could not resist acquiring it. This bread calls for 100% whole wheat, but I decided to use half of some local bolted flour that I had recently purchased. The end result was a success, having a nice tang and good texture, but I think my having substituted for some of the whole wheat flour may have caused the dough to be too wet. There was no way I could shape it into a nice batard, since it was more like a batter than a dough, so I threw it into a parchment-lined loaf pan. (I had scaled the recipe to be 1kg in weight, so that I could bake just one good sized loaf.) One of his suggestions was to top the loaf with sesame seeds, and this really added a nice touch. Next time I will try the loaf with 100% whole wheat to see if it will hold a shape better. If that works, I will then try making some vacations where I might reduce the hydration of the dough.
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That should prove to be really delicious Caryn especially with the sesame seed crust!
Benny
Yes, this worked out fine. I am enjoying it now with some Comte cheese. The texture is pleasant and it has a nice tang which I enjoy. It never ceases to amaze me that one can levain a good size loaf of bread with just 4 to 5 grams of starter If you have Hamelman’s 3rd edition, you should try it and let me know how it works for you using all whole wheat flour. The method is surprising so hands off for this formula, and yet the result is good.