Hi everyone, just wanted to share my last bread. Ingredients: Caputo Nuvola Super flour 700g, extruded barley flour 100g, Petra whole wheat flour 100g, some multicereali whole wheat flour 100g, starter 200g, salt 20g, water 820g. Mixed in a mixer, bulk ferment cca 5h, 12h in the fridge, baked at 230C 30min steam + 15min.
I bake regularly and this is my best one yet, I chase the high hydration all the time and really, without the high quality flour it’s pretty darn impossible.
by the_simulacra1
9 Comments
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Holy crap, this looks beautiful 🤩
❤️
Beautiful. How much protein do those flours have?
Lovely custardy crumb!
Beautiful
Gorgeous crumb.
This kinda triggers my trypophobia. But like in a good way?
Bravo