Loaf:
Crumb:
This is a very soft loaf. Usually they come out a little denser. I am playing with the baking time to soften the bottom crust and this soft crumb is a delightful surprise.
Recipe:
300 grams bread flour
150 grams wheat flour
15 grams yeast
30 grams salt
25 grams diastatic malt powder (optional)
Toasted sesame seeds to top (optional)
1.5 cups water (78% hydration? First time paying attention to that percentage to be honest.)
I made the dough yesterday afternoon and put it in the fridge overnight. (I actually made a double batch so another loaf is fermenting further.)
Took it out at 9am, at noon I shaped it and put it in the oven with the light on to rise. At 3pm I took it out and preheated the oven to 450 with a cast iron loaf pan in to heat.
Then I put the seeds on, transferred from a normal loaf pan with parchment paper to the heated pan and scored the loaf.
Baked for 26 minutes with the lid on the 5 more with the lid off.
Thank you!
I really need to start taking notes on temperatures for proofing and stuff like others do. At least I'm getting down to a recipe I'm happy with.