Great looking loaf!
Quick question, is there any benefit to keeping the flour on the outside before baking? I usually knock mine almost completely clean but I’ve been seeing more coated loaves as of late.
Cant speak for the poster, but I generally leave it on because it is easier/faster.
Dunno. Never really thought about trying to get it off. Comes out the banneton that way.
Good morning to you too, Mortimer!
– Loaf
Care to share with us something about this pretty loaf?
Starter is fed purely on 50% organic rye and 50% organic spelt. The rest of the loaf is made from box standard white bread flour. I don’t know why I chose to feed the starter on rye and spelt but that’s what it’s been getting for close on 6 years. I make a loaf about once a week so my starter lives in the fridge. I don’t like dark crusts, so I bake the bread for 50 minutes tops.
Do you always make them just with white bread flour, or do you sometimes vary it for kicks?
I have varied it on occasion, but I like my bread edible. I know there’s a whole movement out there for “artisan” bread with seeds, olives, and small pieces of concrete mixed into the loaf, but I prefer something digestible.
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