2025-01-13

Rustic bread

Ingredients

Process

  1. Autolyse ≈ 45 min
  2. Bulk fermentation ≈ 4 hrs (pull and fold 20-40min)
  3. Shaped with 4 folds and dusted with flour and flaxseed meal
  4. Proof ≈ 16 hr in fridge in loaf pan
  5. Cooked 35min @475 with pan of boiling water for moisture

Crumb: seems like well proofed, even bubbles. Maybe a tad under proofed with the small bubbles.

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  • I should have scored again before baking because the proofing left the score mark flat. The bread broke on the side too at the seam of the loaf pan.
  • I should have dusted with flour only and then sprinkled flaxseed meal on the top so that the shaping didn’t get a lot of the flaxseed unevenly distributed into the loaf.