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Posts Tagged ‘brotform’

Tah-dah! Here are the first two loaves made with my new bannetons!

I still need to work on my slashes – I’m yet to master controlling the oven spring with my razor cuts.  But overall, I’m pretty happy with how these turned out!

I dusted the proofing baskets like a mad woman – there was about half a cup of excess rye flour after the loaves were turned out…

I tried slashing a cross on the top of one loaf…

…and a fancy star shape on the other.

The cross-slashed loaf rose tall and round, bursting a little in the middle…

…whereas the star-slashed loaf expanded in a more controlled, but less vigorous fashion.

I tweaked my usual sourdough recipe to lower the hydration slightly, and added in a little semolina flour.  The dough was bulk proved overnight on the kitchen bench (it’s late autumn here, and quite cool at night), before being shaped first thing this morning.  Each loaf had a starting dough weight of just under 1kg.

  • 300g sourdough starter (fed at a ratio of 1 cup water to 1 cup flour)
  • 550g water
  • 50g olive oil
  • 200g semolina flour
  • 600g bakers/bread flour
  • 250g white spelt flour
  • 16g fine sea salt

More loaves to come!

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