- 350g Waitrose Duchy Organic Stoneground Wholemeal Flour
- 350g Matthews Cotswold Strong White Flour
- 525g water
- 14g salt
- 7g yeast
- Total hydration: 75%
I was in a bit of a hurry today, so I didn’t have time to autolyse the flour. I tossed everything into the Anakrsrum and decided to use the roller instead of the dough hook this time. I hadn’t used it in the past couple of months. When I finished mixing, the dough was quite dense. and I put it in a container for bulk fermentation for 40 minutes; my kitchen was 23ยบ.
I let it rise in the pan for about 30 minutes, then cooked as usual. I tried scoring differently this time: instead of one score down the middle, I did four scores diagonally from side to side. Aesthetically, this is problematic if the scores are not the same depth, as with this loaf.
This loaf is pretty similar to the half-wholemeal breads that I make. It doesn’t have a lot of oven spring, but the crumb isn’t too dense, and the bread has nice chewiness. I’m hesitant about making 100% wholemeal loaves because they are dense, and the 50/50 solution is make combination is a good solution. Next time, I might try 2/3 wholemeal flour and 1/3 white flour. Or the other way around. Just to see what happens.
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