After Covid19 lockdown I was gifted 4 kg of flour and suddenly my bread improved greatly. Now I am running low and so I went on line and ordered 10 kg, crossing my fingers that I had chosen the right flour. Todays bake was a straight up white 1:2:3 with each flour. I added a little diastatic malt to help with caramelisation.
45 minute autolyse to start. Levain was added followed by 100 slap and folds. Salt added followed by another 100 SLAFs. 4 sets of coil folds at 40 minute intervals then the dough was left to ferment for another 2 hours. Preshape followed by 30 minute rest. After Final shaping I left them on the bench for about 30 minutes before retarding over night.
Original flour seemed to be a little stronger, the new flour spread a little and felt a little softer.
Baked this morning and I am so happy with the results.
well that was better than expected. I think I am happy with my new flour! the malt is giving me better crust colour too!
Finally, on the original flour loaf, I got some pretty nice blisters too!
The angle of my photos makes one half of crumb shots look bigger than the other – an oops for sure as the slices were side by side.
A good start to the week ahead, bake happy everyone