It's been a while since I've baked a loaf. Considering that my stoneware baker is so long, the loaf that it produces is quite big, and I managed to slice it and freeze half. So pretty much it's big enough for nearly 3 weeks worth of bread.
Last night I fed my starter/mother with some APF, so that'll make her nice and happy and active. Tonight I'll mix up a batch of the oatmeal bread I've used in previous attempts (some of which I've blogged about), and instead, this time, of the three cups of flour, I've used only two cups of KAF Bread Flour and one cup of teff (to add some interest/taste).
I'm going to mix up the batch, and do stretch and folds every 30 minutes for about two hours, and then dump it into my prepared banneton, and shove it in the fridge overnight. Then tomorrow a.m., before I head off to physical therapy, I'll take it out of the fridge, and put it on a heating pad to proof up. Granted this post was for "room temp," to be honest, my room temp isn't all that conducive to bread proofing. My kitchen always it more than a bit cool (unless we're in the dead of July and August, and even then it's still a dodgey affair). So I'll put the heating pad on low, and hope for the best.
I'm hoping the banneton helps me get the crust I want to achieve.
I'll put some other add-ins into it like maybe a bit of hemp hearts, and meusli and dried cran for interest.
I'm really hoping the crumb and crust cooperate.
Time will only tell.
No comments:
Post a Comment