Baby Steps … to Bread

Recipe & Process

Recipe: credit to @maurizio on Instagram (The Perfect Loaf):

Thoughts on this bake:

I’m really excited to try this loaf. With the combination of three flours, Bread, Whole Wheat and Rye, it should be soft and full of flavor! I also kept this bake to a smaller Batard size, although the KooK Pan used made it look more like a loaf. That’s fine…I really like the Kook and it bakes perfect almost every time. 55 minutes at 450, lid on and starting from a cold oven and cold pan. Here are some pics:

I tried to incorporate an extra 50 grams of water. This was just to practice working with a more hydrated dough. I also wanted to open up the crumb. I also wanted some seed on top, so at the last minute I filed the bottom of the Banneton with “Everything but Bagel” spice. I have yet to slice it open so I’ll report back when I do. After two stays in the refrigerator over two days, I have overproofed the dough to some extent. When I turned the dough out for scoring it deflated and spread out. That’s the nice thing about the Kook baking pan….it’s somewhat narrow and holds things together.

Conclusion

Excellent! It has a complex, nutty flavor and is one of the softest breads I’ve baked so far. And the seeds are something new to me, but they complement the loaf wonderfully! Give it a try if you’re feeling like something different.