A friend of ours had some flour from a mill here in New Mexico and wanted me to try baking some bread with it. The mill is Valencia Flour Mill and I used some of their unbleached flour in these loaves.
Schedule: I based this loaf off of my bakers yeast schedule.
I made a double batch so I could have some extra bread in the freezer. You can divide everything in half if you’d only like to make one loaf.
- 700g bread flour
- 200g Valencia Flour Mill unbleached flour
- 50g rye flour
- 50g quick oats
- 780g filtered water @ 93’F
- 22g sea salt
- 4g yeast
I started with a 30 minute autolyse with all of the flours, oats and the water.
After the autolyse I mixed in the salt and yeast, performing 4 stretch and folds within the first 90 minutes, separated by 20 minutes. Bulk fermentation lasted around 4 hours.
I proofed for 60 minutes in bannetons before placing them in dutch ovens.
I baked the loaves in preheated dutch ovens at 450’F for 20 minutes covered, then removed the lid of each dutch oven and baked for an additional 32 minutes.
I made a test batch prior to these loaves using 100% Valencia Flour Mill unbleached flour and it was almost like eating a baguette but in boule form. The crust was extremely brittle and the crumb didn’t have very big air pockets. In this trial I wanted to add in some normal bread flour for a little added structure.
I think using 200g of the Valencia flour in a 1000g batch was the right amount. The crust still has a nice crunch but the crumb has a lot more structure. Both loaves rose extremely well in the oven, with a good amount of browning on the crust.
My Baking Notes
- Ambient Temperature: 68’F
- Started autolyse @ 6:00am
- Water temp: 93’F
- Dough was 90’F at autolyse
- Mixed @ 6:30am
- Dough was 84’F after mixing
- 4 stretch and folds over first 90 minutes
- Started proof @ 10:45am
- Into oven @ 11:45am