Today's loaf. ~350g water ~45g starter (I didn't feed it enough Thursday lol) ~350g Strong Multigrain (Matthews Cotswold) Flour ~100g Very Strong White (Allinson's) Flour ~50g Very Strong Wholemeal (Allinson's) Flour ~10g salt -added in that order and mixed all at once.
I don't autolyse without starter cause I can't be arsed with the extra steps and the few times I've done it I didn't find any difference.
This was the first time I used the multigrain flour (normally I'd use all white, recently with the 50g wholemeal) - dough was much wetter/stickier than usual, so I didn't get as many stretch and folds in as I normally do.
Mixed approx. 9pm, as many stretch and folds as I could get in considering tackiness of dough before midnight.
Preshaped, rested for about 30 minutes, shaped and baked straight away at 240°C fan oven in a Dutch oven (steel pot with lid) for 30 minutes, uncovered at 220°C for 20 minutes.
I've found pre-shaping makes a humongous difference to the shape of the boule - normally my loves would sink out to the sides a bit.
4 Comments
apfelwoiSchoppen@lemmy.world · 3 pts · 2y
Nice work! Looks delish.
Risk@feddit.uk · 1 pts · 2y
It is tasty! The multigrain flour isn't as malt-y as country grain flours I've tried before.
I think I might have under-proofed the dough a bit as the crumb is very close in parts. Need to learn more about it though.
desGroles@lemmy.world · 2 pts · 2y
Lovely outcome.
By the way, the Cotswold crunch is also delicious!
Risk@feddit.uk · 2 pts · 2y
Thanks :) not seen Cotswold Crunch in store.
Tried again today. 🎵Every loaf is different...🎵