May 21, 2013 - 9:12am
Calamata and Oregano Bread
75% Hydro, 20% HG Flour, 3% Whole Wheat Flour
Tasty Bread but since my wife wanted something with "a little less big holes" so her mustard wouldn't drip out, I had to add a little HG Flour. Turned out well.
Cheers,
Wingnut
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It's always the wife causing us to adapt our plans :)
Nice looking bread. Your crust looks perfecto.
Cheers
Ian
Isn't it the truth.
The over night proof helped I think.
Cheers,
Wingnut
Love olive bread but the resident girls, except for the apprentice, don't like olives so we hardly ever get a chance to make any bread with olives in it. The crust on your bread is pretty and exceptional, blistered, cracked and boldly baked. The crumb is perfect for sandwiches too. No mustard stains on the wife is good :-)
Does high gluten flour make the holes in bread smaller? Never heard of that before but it sure will come in handy if my apprentice ever consistently gets some big holes in some kind of white bread.
Very nice baking Wing
I am no expert, by anyones standards. But it seems to me when I add some HG Flour in a lower Hydro dough and do an over night proof the crumb is just a slight bit tighter.
Thank for all the kind words and no more ruined dresses. ;)
Cheers,
Wingnut
This a formula is based on a Chad Robertson formula with few minor tweaks.
Cheers,
Wingnut
What a beautiful loaf. I have an olive loaf in my line up because I love working with the texture of the dough. (I use PiPs formula since he uses similar flours to mine but the herbs are a bit different....)
The crumb looks great for no dripping :- )
I know how it is trying to please a lot of different people....I have learned to bake what I like baking making sure I include a few of what each likes here but many loaves go to friends who love ANY bread that is freshly baked. As usual the home front always seems to be the hardest to please....
Thanks for the post and lovely photos.
Take Care,
Janet
Thank you for the kind words Janet. We do our best to please.
Cheers,
Wingnut
Well done, Wingnut
High gluten flour tightens up the crumb, true, but it is in the final shaping and handling where the crumb texture is decided.
i hope your wife is pleased now!
-Khalid
Thank you for the kind words Khalid. She is happy, for now.
Cheers,
Wingnut
good bake, like the crack and blisters. what temperature u baked in and method of steam?
evon
I start at 480F in a Dutch Oven (DO) then turn it down to 440F when I take the lid off the DO for the final 15 minutes. If I am doing Baguettes I do the same temp but I soak towels put them on a small sheet tray and use that steam for the first 12 minutes then remove and turn the oven down to 440F.
As always, thanks for the kind words.
Cheers,
Wingnut