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Tuesday, May 15, 2012

Basic delayed fermentation bread

A basic bread using the delayed fermentation method. I made two loaves, one of which was a hostess gift.
For two loaves
750 g whole wheat flour
150 g bread flour
1 tsp instant yeast
2 tsp salt
28 g dry milk powder (4 Tbsp)

64 g  orange juice (~5 Tbsp)
2 cups water
2 Tbsp vegetable oil
2 Tbsp agave nectar

I added about 4 Tbsp water during kneading

Day 1:

8:44 pm: Everything just mixed in

9:12 pm: After resting the dough and kneading it well

9:13 pm: Ready for first rise

10:40 pm: Not sure if it should have risen some more

10:43 pm: Deflated and ready for refrigeration
Day 2:

5:18 pm: Second rise happens overnight. Just out of the refrigerator

7:31 pm: 'Warmed' closer to room temperature

7:40 pm: Split, shaped and boule sprinkled with sesame seeds

8:42 pm: Longer proof time because dough is still cool

8:43 pm: In a pre-heated cast iron pan (which will be covered) ready for the oven

Decent oven spring

Needs a light butter glaze to not look so drab

Fairly tight crumb

Date: April 19-20, 2012
Recipe: My own recipe
Made a recipe without fancy flours or seeds after a long time. Could have used a little more hydration to make the crumb lighter. Bread tasted good, nothing exceptional.

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