This weekend's formulas included a first; a 100% commercial yeast bread.
Slow-Ferment Whole Wheat
The 40% Whole Wheat Overnight Bread is a slow-fermented direct dough (everything is mixed at once) that is retarded by using only a small amount of yeast and then proofing the shaped loaves overnight in the refrigerator. This gives time for more complex flavors to develop than you would be able to get if you used a traditional amount of yeast and had a two-hour rise and proof.
|40% Overnight Whole Wheat with Einka Farro|
The dough over-proofed a bit, but the loaves still managed to spring up acceptably, yielding a much less toothy crust than the naturally leavened breads we normally bake, and a crumb that while not terribly exciting, was still delicate and light. A nice loaf of bread, and better than what you'd find in the store, but probably not one that we'll make with any regularity.
The other loaf was also something of a first as well, and I'm pretty pleased with the outcome. The only downside to in (and this is a matter of opinion) is that there's not a whole lot of whole wheat in it. Only about 10%. Of course, there's nothing stopping me from modifying the formula in the future, but I figured I do things "by the book" the first time.
Twice-Fed Sweet Levain Bread
|Twice-Fed Sweet Levain Bread|
|Bird's Eye Blistering on Twice-Fed Sweet Levain Bread|
I'll try to remember to photograph the crumb on this loaf when I'm able to cut into it. Too soon, and I have to run some errands.