July 20, 2020 - 1:13pm
FWSY Field Blend #2
My first attempt at this formula. Overall I’m fairly pleased with the result, although I expected a bit more oven spring, a more pronounced ear, and a more open crumb. Perhaps the relatively high percentage of rye is the culprit or, more likely, “operator error.” It’s a very sticky dough and I may have shaped it a bit too tightly fearing it would ooze when unmolded from the banneton. It held its shape quite well when unmolded.
A lovely aroma, and I’m sure it will go well with the frittata we’re having for dinner.
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That crust is stunning, my friend. That crackle along the side looks like you let the loaf cool down with the oven, very nice. It also reminds me of the California fault lines. Please share the recipe, at least the hydration level! The crumb looks like my latest 77% hydration.
Thanks Rajan, and your guess is so close - 78% hydration. Here’s the formula (please note it is an 80% hydration levain):
Feed levain 6-8 hours before mixing final dough. Autolyze the three flours and water for 30 minutes, then add salt, instant yeast, and levain, and mix final dough. Do 3-4 S&F during first 2 hours of BF (my BF was 5 hours total at 70F). Divide, preshape, shape, refrigerate for ~12 hours. Bake at 475F in covered DO 30 minutes, then uncover and bake another 15-20 minutes.
A very handsome loaf of bread you baked there. I love the crumb, even yet open. Yes please share the formula.
Benny
I think as I get better at handling sticky doughs, my shaping will improve and I’ll achieve a more open crumb. I hope so, anyway. I posted the formula above.