That basket in the top photo is something that I found at a "World Market" store in KC, MO for all of $4. Had I chosen to wait a while longer, I'm sure I could've gotten a similar looking Easter Basket at half price next Monday. It's my new banneton.
Buckwheat Cupboard Bread
Starter:
160g at 66% hydration, fed with an 85% AP/ 15% whole rye blend.
Soaker:
100g stoneground whole wheat flour
50g malted wheat flakes
150g water at room temperature
Main Dough:
270g bread flour
30g buckwheat flour
130g water at 85F
9g kosher salt
1 Tbsp honey
All of starter
All of soaker
I don't recall using anything out of the ordinary as far as procedures go with this loaf. I do admit I was simultaneously watching the semi-final game of the Final Four Tournament while I was doing the bulk fermentation so my times between stretch and folds were shall we say, elastic? After all, it was Kansas versus Ohio State and I didn't want to miss the game.
Despite the appearance of the slashes, the bread did turn out reasonably well. The malted wheat flakes do show up in the crumb but I think that 50g isn't enough to show up in the pictures. It's time to increase the quantity to 100g for the next loaf. I also suspect that using the "Magic Bowl" technique would produce a better looking crust.
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Comments, humor, and questions are welcome.
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