Red Spring Wheat loaf


Red Spring Wheat loaf Submitted by suminandi on May 22, 2020 – 1:56pm. Today’s bread is made from fresh ground, sifted Hard Red Spring wheat from Montana Flour and Grains Very basic bread –  400 gr bolted fresh ground flour 320 gr water (80%) 8 grams salt 30 gr olive oil 2 tablespoons honey 60 grams levain (stiff starter ~65% hydration) Process: 2 hr autolyse flour and water Mix dough including autolyse, levain and salt – let rest ~30 min mix in honey and oil. Bulk ferment until nearly doubled (~4 hr as warm room temp) preshape, rest 20 min, shape – into refridgerator overnight Bake in covered pot at 450 deg F directly from fridge. 20 min covered, 15 min uncovered Here’s the crumb (I cut it hot, so it’s a bit wet in the picture. It dried off after a while).  P5220679.png  
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