- 465g Cotswold crunch
- 235g strong white bread flour
- 462 water – 66%
- 14g salt
- 10g yeast
- Olive oil
The dough was too slack; I added 50g white flour, ending up at 62% hydration. The miller’s recipe calls for 57%, so this was a bit higher. I should probably try 60% next time, which would be 420g water.
Cotswold Crunch flour is a blend of strong bread flour, malted wheat flakes and malt flour. I think my over-hydration was probably because it looks like a part wholemeal flour, but it’s the malt flour that colors it. So loaves with this flour should use normal hydration.
The loaf turned out very well, great oven spring, and this was with a higher ambient temperature (23ยบ) in the kitchen than usual. Bulk fermentation was only 30 minutes, and I thought it might have risen too much when I shaped it.
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