Monday, December 20, 2010

Blurry bread

I'm getting my mojo back for making bread, just in time for Christmas. Unfortunately, I'm losing it photographically.
This looks better than it looks, and is generally OK - a light crumb and a crisp crust. Here are the ingredients:

230 g strong wholemeal flour
170 g very strong white flour
40 g wholemeal rye flour
4 g salt

260 g water
1 tsp muscovado sugar
4 g dried yeast
1 glug of rapeseed oil added while kneading

I baked it on the stone at 240 for 20 minutes, then 220 for another 20 or so. No steam, and I left the fan on.

Actually, given that it's >50% wholemeal, it's surprisingly light. I had used mostly a folding method letting the dough rise through the afternoon.

What speculation can I make? I think the most important thing is the temperature. I really have to accept that I need the full force of the oven. I think the small amount of sugar helps to give a good crust. I also think I'm better off using a lower percentage of water than is orthodox - here it's 60%.

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