Just an every day type of bread
it’s been a while since I posted, I still check TFL from time to time. Today’s visit showed some really interesting posts. This bake was just a straight up 1:2:3 bake.
My starter was refreshed the day before and had a final feed in the morning. I was late getting home in the afternoon but as the starter was looking really good I went ahead.
4:20 pm Weigh flours and Mix dough
Flour mix: 58 g spelt+ 100 g rye (both milled about 2 weeks earlier and the surplus stored in the fridge) + 100 g whole grain Emmer (ex Australia) + 595 g bread flour & 5 g diastic malt
Added 500 g water and mixed in kenwood about 5 minutes before adding 15 g salt and mixing for about another 5 minutes. Dough didn’t look smooth but I like to finish off with 50 SLAFs. dough looked smooth and was just tacky.
4:40 pm Divide dough into 2 and leave covered.
5:15 pm Lamination followed by 3 sets of coil folds 40 minutes apart. It is winter here so heating was on and room temperature wax 22°C
7:20 pm dough left to rest after final coil fold.
10:20 pm dough looked good so I preshaped and left to rest for 30 minutes.
10:50 pm shaped dough and left on bench for about 20 minutes before retarding over night.
Next morning when I turned the oven on to pre heat I removed 1 loaf from fridge to warm up a bit. After an hour on bench I slashed loaf, spritzed top and baked in preheated DO at 240°C for 16 minutes before removed lid and baking another 20 minutes. then turned oven down to 235°C and repeated with 2nd loaf.
I am really happy with the bake.
crumb shot to follow - need to resize it and other photo! :(
Leslie
Comments
I had to email photos to myself then upload from PC and it then within the file size range!
That is just right, a very nice bake, and with some of my favorite flours! Spelt and rye complement each other well.
–AG
I agree about spelt and rye. For me Emmer is really hard to get and expensive but I really like the taste.
Leslie
My first thought was, wow, that looks nice. Great overall shape and oven spring. That crust must be very tasty too. Lacy crumb and varied throughout. And a fine mix of flours.
Happy baking.
Ted
It was one of those bakes that just went well
thanks Ted
Very nice looking loaf Leslie, and I really like the mix of flours. It looks perfectly fermented.
I don’t use an aliquot jar so fermentation status is just eyeballed. I think the bench warm up before baking helped too. My flour mix was based on how much spelt there was :) I just doubled it for the rye and decided quite randomly to use the same amount of emmer. Emmer is hard to get here but I really like the flavor it gives.
thank you for your comment
Leslie
Lovely bake Leslie. I hope you’re well, enjoy your summer, don’t be a stranger.
Benny
I do love baking bread although these days I need much less as its only me eating it. But yes, I will check in more in future
happy baking Benny
Leslie
Beautiful bake! The shaping and crumb turned out perfectly, and I bet these were delicious. I've got to explore the famous 1:2:3 formula a little more. Nice post!
You can go with any combinations of flour that you choose - it just works!
thanks and have a go. Happy baking
Leslie
Kudos for your bread. Nice to see your post. By the way whatever happened to that planned baguette bake from a while back with the T65? I hope it went well and I hope it doesn’t recall bad memories.
Don
I had a lot going on at the time. It was ok, still a long way from what I would like. I still have enough flour for one more try. - thanks for jogging my memory - I will find the photos and post.
Thanks Don
Leslie