Neil Robinson

On the trail of great bread!

April 2014 2nd Experiment with Stone-Baked Bread

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For this attempt I used less water and slightly modified the amount of whole wheat versus white bread flour. The recipe was:

  • 750ml water
  • 300g whole wheat flour
  • 700g white bread flour
  • 11g yeast
  • 19g salt

The first loaf I baked with this was done on the following day and the crumb was similar to typical sandwich bread. The taste was fine, but it did not deliver the results I was looking for. Baking with it a few days later produced a better result, more in line with my ideals of an artisan bread. Overall, this time the oven spring was better, the loaves rose higher. The pictures speak for themselves.

30% whole wheat and 750ml water loaf

30% whole wheat and 750ml water loaf

This came out a bit oblong because of the score pattern.

30% whole wheat and 750ml water loaf sliced

30% whole wheat and 750ml water loaf sliced

This later version has a clearly irregular hole structure and produced a superior product in terms of taste to the one baked only the day after. The experiment was inspired by the book “The New Artisan Bread in Five Minutes a Day”.

 

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