- 350g Matthews Cotswold YQ Population wholemeal flour
- 350g Matthews Cotswold Strong White Flour
- 525g water – 75% hydration
- 14g salt
- 7g yeast
- Autolyse 30 min.
The last two times, I used 10g yeast; this time I lowered the yeast to 7g, to let it bulk ferment a bit longer. I mixed it for about 12 minutes in the Ankarsrum with the dough hook. The dough was dense but elastic, as expected, after mixing.
The kitchen was 23°, and bulk fermentation took about 50 minutes. As usual, I baked the loaf for 25 minutes with the cloche on and 20 minutes off.
There was more oven spring than the last couple of times I made this combination of flours. Perhaps it’s the longer bulk fermentation, or the temperature; I never really know.
This turned out to be a wonderful loaf, with excellent oven spring and crumb. This flour pairing has always made great bread, and I think next time I’ll increase the proportion of the YQ flour to 60%, and maybe add another one or two percent to the hydration.
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