Today’s red fife loaf


Today?s red fife loaf Submitted by suminandi on April 14, 2020 – 7:42pm. Today?s red fife loaf. I dropped the hydration a bit from the recent loaves. The past few loaves have been tending to relax a lot while in proofing and flattening out bit. So I brought the hydration down a bit from 78% to 75%. Added a small amount of olive oil for flavor.  Very good wholewheat flavor with malty notes. Soft crumb – not at all chewy. I?m getting the hang of this grain, which is weaker than the northern red spring wheat I usually use. Could have proofed a bit longer, but not bad for 100% wholegrain.  B6C41503-02FA-48A4-89B9-7451D63513A8.jpeg
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