Cross border bread, I pick up the flour for this one across the border in Germany. It's made with type 1050 wheat flour from a small regional mill in Rheinfelden.
A separate levian and poolish each make up 10%. Small flake oats are cooked up into a porridge and make up 5%. Total dough hydration is 75%ish. I have 2% honey in there to lend the crumb a slight softness. It dosen't hurt the taste either but also speeds the crust colouring up, which means that it's a good idea to keep a close eye on it during the final baking phase.
The loaves have a baked weight of 550g and were baked for 55 minutes.
Todays batch turned out pretty well, the crumb has a lovely smell and flavour to it, the crust has a ripping good crunch. I'm still having some issues though with over steaming, I'll cut back slightly on the water next time.
cheers
A separate levian and poolish each make up 10%. Small flake oats are cooked up into a porridge and make up 5%. Total dough hydration is 75%ish. I have 2% honey in there to lend the crumb a slight softness. It dosen't hurt the taste either but also speeds the crust colouring up, which means that it's a good idea to keep a close eye on it during the final baking phase.
The loaves have a baked weight of 550g and were baked for 55 minutes.
Todays batch turned out pretty well, the crumb has a lovely smell and flavour to it, the crust has a ripping good crunch. I'm still having some issues though with over steaming, I'll cut back slightly on the water next time.
cheers
| *type 1050 wheat flour, I believe is similair to what many in north america would refer to as "high extraction wheat flour" | |
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