February 7, 2022 - 6:35am
50/50 whole wheat loaf
As simple as can be:
3 cups whole wheat flour (I used local flour from a feed mill; it's relatively coarse, with big flakes of bran)
3 cups all purpose flour
3 cups of cold tap water
1 tablespoon of salt
¼ teaspoon of dry yeast
1 teaspoon of diastatic malt
Afternoon before baking mix the ingredients into a lumpy dough. Keep it covered at room temperature and give it a little stretch and fold now and then. No need to do it at any regular intervals. When the dough feels nice and springy and it formed a smooth ball leave it to expand a little and then refrigerate overnight
In the morning toss on the board, form a loaf, place in a basket, let proof and then bake in preheated clay pot
Share
Comments
Beautiful loaf and I like the decorative scoring down the side. Crumb looks excellent!
For such a simple bread it wasn't half bad 🙂 I like baking it this massive baker!