A new standard loaf…

Some time ago, I wrote that I had settled on a standard, everyday, loaf – I was wrong. In breadmaking, as in so much else, standing still gets dull. True, I could turn out, reliably, a decent, crusty, white loaf – with occasional excursions into rye bread – but I felt my standard loaf could be better, and so it proved.

I’d intended sticking with the same 60% hydration as before, but somehow I cocked up the calculation, and in reality it was about 68% which, as it turned out, was a great improvement, both in texture and in keeping qualities. I also added 50g of wholemeal rye flour, for flavour. I made a change to my yeast starter, too, adding flour to it.

This is the recipe. There is actually. . . Read on at my bread-making blog…

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