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.

Ingredients:

Dough

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

Method:

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.

Result:

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