Very soft crumb, thin crust, should toast lovely.
When I built up the starter for the Pain de Campagne I made a bit too much, so decided to try out this new flour I found at Sainsbury's. It's probably been there for ages, I just haven't looked at it before. Oatmill by Allinson.
Recipe:
overnight starter:
50g ripe white starter (mine was 100% hydration)
50g wholemeal rye flour
mix to form a firm levain, cover tightly, leave at room temperature (about 68% at the moment here) overnight. In the morning it will be domed, and bubbly.
dough:
200g water
all the starter above broken into pieces
whisk a bit to soften the levain and start to dissolve into the water
Add:
200g Allinson Oatmill flour
50g White strong bread flour
1tsp salt
1 quarter tsp instant yeast.
Mix to a shaggy dough (I use my trusty dough whisk from Eric at Breadtopia) and autolyse for about 30 minutes.
turn out into oiled roasting tin and stretch and fold twice.
cover, bulk ferment for 2 hours folding twice more in that time.
After this dough should be puffy and more than doubled in size.
Degas and preshape, rest 15 minutes. Shape into batard. I didnt freebake this one, I thought it looked like it needed the help of a tin, so I popped the dough into a 1lb loaf tin, and left for another 45 mins or so until doubled again.
Meantime, preheat oven to gas mark 8.
When doubled spray with water, slash if you want to (I didn't - just forgot) I sprinkled some sesame seeds on top too, I thought they might go well with the oatmeal.
Bake for 35-40 minutes until internal temperature 200 degrees F. I think it could have been popped back into the oven out of the tin for another 5 minutes after that, the base has softened up quite a bit as it cooled.
I think it looks nice, what say you?
Posts
Argh! You usin' words I don' understand! :-o
ReplyDeleteBread looks great! Jonathan will be reading and making notes ;-)
Congrats on the weight loss! Well done!
Leni xx
Lynne
ReplyDeleteJust found your comment on my blog. This looks interesting, I have been making a lot of bread recently and from stone ground flour from local mills, very nice but I may branch out and do one of these. I will let you know how it goes.
Alan
Alan, do you want some starter? I can send you some if you would like to start your own sourdough factory...
ReplyDeleteThis one does look really good for toast!
ReplyDeleteI'm using the 5 Minutes basic recipe and experimenting a bit with types of flour and additions - so far wheat germ, flax seeds and sunflower seeds have been excellent.
Having a bit of trouble with whole wheat flour, so I'll take your suggestion and try adding a stretch-and-fold and see if it helps.
I am not so sure about the 5 minute method - one of the things I found was that as the starter got older it got much much sourer, (more than I liked) I would think the same thing would happen with the bulk dough?
ReplyDeleteI found I didn't like my bread made with whole wheat - but I still have some spelt that I really need to use up,so perhaps I will try again.
and I have gone back to using a tin rather than freeforming the dough. As I mainly have it for toast, it is much easier to handle as it seems to rise UP rather than out.