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Sunday, April 11, 2010

Rustic Bread




I have officially baked my first bread in the Mellow Bakers challenge. The rustic bread started with a pre-ferment. A pre-ferment adds a depth of flavor to breads. This rustic bread pre-ferment used bread flour, water, salt and yeast. A stiff dough was formed that was allowed to stand on the counter for 12 - 16 hours.

The next day bread flour, whole rye flour, whole wheat flour, water, salt, and yeast were combined with the preferment. I cut back on the amount of salt in the recipe. One Tablespoon of salt is a little too much salt for my taste.



Knowing how rye flour can quickly get gummy, I paid close attention to the dough during mixing. It took less than 5 minutes for it to come together and form a supple dough.

The dough was then fermented for 2.5 hours with folding at the 50 minute and 100 minute mark.

After resting, I tried Hamelman's folding technique. I was trying to make a batard with blunt ends. I didn't quite pull it off. The loaves had their final fermentation in floured baker's linens.



After 1.5 hours, they were scored and baked in a 450 degree oven.

I checked on them after 25 minutes and was surprised at how brown they were. Clearly I should have scored them more deeply.

It makes a very tasty loaf of bread, I think that the three flours come together in a delicious fashion and am looking forward to toast...

8 comments:

  1. Lovely loaves, Anne Marie!

    It seems your dough was a bit more cohesive than mine, I was finding it somewhat soft and a slice shows a wider flat bottom than your nicely rounded one.

    These puppies do have good oven spring, don't they?

    Can we nab a picture to show on MellowBakers?

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  2. If I wasn't pressed for time, I think I would have tried 30 more mins for fermenting. I imagine we all use a little different wheat and rye flours and will see different loaves.

    I have a paper due today at 2300, and am struggling with APA citations.

    Feel free to take the photo, next time I will try to be better about posting one.

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  3. OMW this looks perfectly perfect! YUM. Great job on this.

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  4. Looks and sounds fabulous - I am getting excited to make this one!

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  5. This bread looks fantastic. I'd like to try it with a slice of prosciutto San Daniele.

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  6. That's what I thought, too - I should have scored them more deeply. The loaves look nice, though very different from mine. My crumb had lots of big holes - I wonder why... We liked it a lot!

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  7. I love the color of the crust.

    My loaves also had great oven spring and the score marks disappeared too.

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  8. Bread scoring is horror for me. ;-) I think you did great, your loaves look perfect.

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