How’s your bread coming?
Really good! I didn’t bake over the summer, but now that fall is here, I’m baking again. But I got rusty. I over mixed my autolyse in the KitchenAid mixer, but it turned out great. I normally hand mix, but thought I’d cheat on that batch.
I baked one batch at 500F to start, then dialed down to 450F after 20 min and took lid off Dutch Oven off. That charred the wheat flakes on one loaf.
I made a loaf with only white bread flour for my wife. She’s not big on small percentages of whole wheat, spelt, rye, einkorn, etc. , so I used 100% fresh “Wheat Montana” bread flour I got in an Amish market in Sandpoint, ID. I just ordered some flours from the boutique flour mill “Cairnspring Mills” in the Washington State Skagit Valley. They are expensive in 5 lb bags, but good.
I was watching a Richard Berti et video last night and am going to try his recipe next. It’s from his book “Crust.” Basic recipe, but he is famous for his “slap and fold” technique to strengthen high hydration dough at the beginning.
Fun! And rewarding! Do you bake?