Huh, they’re not that small. Lovely crumb.
Huh, they’re not that small. Lovely crumb.
Gorgeous. Was the whole wheat noticeable in the final product?
Really nice breads, and love the simplicity of your method.
Lovely breads and amazing shelf life. Perhaps the scald is making for the extra longevity too, in much the same way as you will get with a tangzhong. Clever idea with sifting and reincorporating the bran too!
Lovely to see the follow up and what an improvement!
Not sure if it is just me squinting at the photo, but if that was a genuine gummy patch near the bottom (left of centre) then an extra 5 minutes baking time should clear that up too.
Thank you for sharing your beautiful bread here. Just one thing, try and ferment for longer at room temperature, the dense crumb and few large bubbles are a sign of that. Looking forward to seeing your next loaf.
Lovely
Lovely outcome.
By the way, the Cotswold crunch is also delicious!
This has got me drooling, looks delicious. Well done indeed!
I like to do a double bake of my pizza - first bake without the toppings to make the base. Then I add toppings and bake again until the cheese melts. Don’t use the broiler in my case.
Interesting idea!
I’m thinking it may be worth trying a ‘miso’ bread if you love that umami taste.
Lovely blistering and colour.
Tell me, did you scald just the bread flour?
Well, will you look at that! Lovely crumb.
Lovely outcome, would be proud of that.
Quite a long bake for a Baguette?
Must have been tasty with the honey, spelt and rye. Did you like the flavour?
I bake two at a time on a baking steel in an open oven with steam trays at the bottom, and for the initial part of the bake because it is an electric oven I plug the vents with foil to keep the steam in as I can’t turn off convection on this oven.
Can’t work out from the comments if you make your own sourdough, or if you’re still having a dig at the Dutch bread. Maar, self gebakte is dalk die beste brood.
Do you know about the loaf tins that have a slide on lid? You can leave the lid on for the initial part of the bake (or the entire bake if you like your bread perfectly rectangular).
Looks interesting, do you have a photo of the crumb?