This boule came out of the oven this morning around 7 AM. 100% Organic WW flour from Costco, 70% hydration, 16 hour fermentation (100% hydration pre-ferment). 500 degrees reduced to 375 – about 40 minutes convection.
Tag: Whole Wheat
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Steam Power! Part 2
This is my second loaf using the steam pan method, putting the water in the pan after the dough is in the oven, as suggested; plus a refresher steam ten minutes later. This dough was never in the fridge so it was thoroughly at room temperature when it started baking. Plus, this dough was only about 33% whole wheat. Those factors all combined produced a much more buoyant loaf.
