foosel, 2 months ago

Haven't baked in ages, it was time ^^

An overnight white yeast #bread, mostly following Forkish's recipe in "Evolutions in Bread".

380g water, 330g wheat 550, 70g wheat 1050, 100g emmer whole grain, 11g salt and 3g active dry yeast. Autolysed & mixed around 18:45 last night, bulk fermentation with three stretches and folds over 3h on the counter, then shaped and further risen in the fridge. Added some oats on top & baked at around 10:00 this morning. Tastes amazing!

#HomeBaking

The same loaf of bread, now cut into. Lovely soft crumb on the inside, deeply brown crust on the outside.