More On The New Loaf

So we’ve carried on with this bread as is, and its getting better. We’ve kept the formula the same but increased the prove time when they come out of the fridge. So once they come out in the morning they are getting an hour at ambient temp to get going before they go in the oven. 

The crumb shot, a view of the internal structure of the loaf. 

The crumb shot, a view of the internal structure of the loaf. 

I’ve included a crumb shot this week, to see what we’re going for, an open soft moist crumb and light crust (plenty of steam when it goes in the the oven). Rather than a clear and open bloom and ear, which is what we want on our Baltic Wild loaf, with this we are looking for more of a puff up, no dramatic rips just a few slashes for decoration. 

This dough is easily the hardest dough we work with at over 85% hydration, although our focaccia dough is equally wet, the shaping of this loaf is more complex and we need to keep working on it. I think a few tweaks here and there and it will be exactly where we want it. 

At the moment just a Saturday loaf, buy it in wholes, halves or quarters.