I was running low on bread (and time) so I whipped together these loaves using multiple flours and bakers yeast. The bread has an excellent crust and crumb and smelled amazing while baking. The sound of the bread cooling when I took it out of the oven lasted quite a while too!
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.
- 875g Bread flour
- 35g Valencia Flour Mill unbleached flour
- 35g Valencia Flour Mill whole wheat flour
- 35g Rye flour
- 10g Buckwheat flour
- 780g filtered water @ 93’F
- 22g sea salt
- 4g yeast
I started with a 30 minute autolyse with all of the flours and 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 was just shy of 5 hours.
I proofed for just under an hour 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 31 minutes.
These loaves might have the best oven spring I’ve gotten in a long time. They rose extremely well and formed a really nice crust. I even got a few blisters which I don’t typically see unless I’m baking some long proved sourdough loaves.
I’ve been playing around with the percentage of non bread flour and it seems like anything under 20% has given me the flavor, texture and complexity that I look for in my typical day-to-day bread.
I also ended up using this bread today for a pressed sandwich. I had swiss cheese, pesto (red and green), spinach, ham, roast beef, giardinera, pickles and caramelized onions on it. Talk about a flavor packed sandwich!
My Baking Notes
- Ambient Temperature: 68’F
- Started autolyse @ 12:35pm
- Water temp: 93’F
- Dough was 88’F at autolyse
- Mixed @ 1:05pm
- Dough was 81’F after mixing
- 4 stretch and folds over first 90 minutes
- Started proof @ 6:00pm
- Into oven @ 6:55pm