Great looking loaf!
Quick question, is there any benefit to keeping the flour on the outside before baking? I usually knock mine almost completely clean but I’ve been seeing more coated loaves as of late.
Cant speak for the poster, but I generally leave it on because it is easier/faster.
Dunno. Never really thought about trying to get it off. Comes out the banneton that way.
Care to share with us something about this pretty loaf?
Starter is fed purely on 50% organic rye and 50% organic spelt. The rest of the loaf is made from box standard white bread flour. I don’t know why I chose to feed the starter on rye and spelt but that’s what it’s been getting for close on 6 years. I make a loaf about once a week so my starter lives in the fridge. I don’t like dark crusts, so I bake the bread for 50 minutes tops.
Do you always make them just with white bread flour, or do you sometimes vary it for kicks?
I have varied it on occasion, but I like my bread edible. I know there’s a whole movement out there for “artisan” bread with seeds, olives, and small pieces of concrete mixed into the loaf, but I prefer something digestible.
Good morning to you too, Mortimer!
– Loaf
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