Another semi-successful loaf, this time using the last of my smoked malted flour.
520g smoked malted flour
10g rapeseed oil
5g dried yeast
I used a fairly basic quick method. 10 minutes autolysing before kneading, then about 2 hours rising, and 90 mins proofing in a banneton.
Then eggwashed and some salt sprinkled.
Into 240C oven on the stone, with some steam for 15 mins, then reduced to 220 for another 25 minutes.
As you can maybe see, the crumb is a bit flaky. I suspect this is a function of the low water content in the mix (<60%) although the dough felt perfectly fine when mixing. The smoky taste is more pronounced than previously, but is a lovely accompaniment to a bit of stilton.
The crust is still soft, but I think I have to accept that's all I'm ever going to get
until I build a wood-fired oven in the backyard
and I'm never going to do that.
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