Best loafs yet! Are they underproofed? Or maybe some shaping issues? I kinda like not having heaps of big holes but it seems to be what everyone’s going for
50/50 wholemeal/white Flour 75ish% Hydration
by paula_bennett
8 Comments
AlbanElfed
🙌🏼 Looks good! I also prefer a tighter (but still light) crumb. I like butter and sandwich fixings to stay on my bread, not leak through a bunch of holes!
TheFudge
This is the crumb that I want sometimes. Mine keeps ending up with larger holes.
hiimtoes
Totally looks bitable. I wish to bite it
paula_bennett
So I this is the recipe I have been using… it’s kind of a work in progress because I’ve been changing small things each time and also not recording things very well 😄
I feed wholemeal starter night before 2:2:1 (usually been chilling in the fridge for a week) ( my starter doesn’t really seem to care how much I feed it, it will always almost double in size the next morning)
– [ ] Pour starter into bowl (150ish gram) – [ ] Add 700ml water, lightly mix. – [ ] Add 500g wholemeal and 500g white flour – [ ] Let the dough rest once combined for 30 min – [ ] Add a wee handful of salt (2ish Tbs) – [ ] Mix well. Stretch and fold 4 times, 30 mins apart. – [ ] Half dough and pre-shape, rest for 30 min – [ ] Shape and place in form with rice flour – [ ] Bench proof for further 30 min – [ ] Refrigerate for 20-24 hours – [ ] Bake at 250C for 30min in Dutch oven and further 5 min with no lid
autumnmelancholy
You are using quite a bit of wholemeal, so it’s only natural for your bread to be denser. Looks good to me. You could probably push hydration and fermentation a little to get a slightly more aerated product.
Now, pass me a slice please 🍞
sightothemoon
It looks so clean
EatTheScrum
OP, I really like the color scheme of your kitchen space 😀
Suspicious_Ad_6390
It looks soooo perfect! First loaf I’ve ever suspected AI generated! 🤣🤣
8 Comments
🙌🏼 Looks good! I also prefer a tighter (but still light) crumb. I like butter and sandwich fixings to stay on my bread, not leak through a bunch of holes!
This is the crumb that I want sometimes. Mine keeps ending up with larger holes.
Totally looks bitable. I wish to bite it
So I this is the recipe I have been using… it’s kind of a work in progress because I’ve been changing small things each time and also not recording things very well 😄
I feed wholemeal starter night before 2:2:1 (usually been chilling in the fridge for a week) ( my starter doesn’t really seem to care how much I feed it, it will always almost double in size the next morning)
– [ ] Pour starter into bowl (150ish gram)
– [ ] Add 700ml water, lightly mix.
– [ ] Add 500g wholemeal and 500g white flour
– [ ] Let the dough rest once combined for 30 min
– [ ] Add a wee handful of salt (2ish Tbs)
– [ ] Mix well. Stretch and fold 4 times, 30 mins apart.
– [ ] Half dough and pre-shape, rest for 30 min
– [ ] Shape and place in form with rice flour
– [ ] Bench proof for further 30 min
– [ ] Refrigerate for 20-24 hours
– [ ] Bake at 250C for 30min in Dutch oven and further 5 min with no lid
You are using quite a bit of wholemeal, so it’s only natural for your bread to be denser.
Looks good to me. You could probably push hydration and fermentation a little to get a slightly more aerated product.
Now, pass me a slice please 🍞
It looks so clean
OP, I really like the color scheme of your kitchen space 😀
It looks soooo perfect! First loaf I’ve ever suspected AI generated! 🤣🤣