Crust lovers cloche results

singewholegrain · February 11, 2019, 12:44pm

Really impressed with my first loaf in this vessel. Typical Country loaf 25% whole grain wheat and rye.

Leah1 · February 11, 2019, 5:18pm

That’s beautiful!

Leah

gmencimer · February 15, 2019, 2:48pm

Very nice.
What was the starting weight of the loaf?

singewholegrain · February 15, 2019, 7:28pm

Thanks. 400g Turkey Red (sifted twice to achieve ~ 70% extraction), 150g Yecora Rojo, 50g Dark Northern Rye. ~88% hydration. 15% leaven. So it weighed between 1kg and 1.1kg.

singewholegrain · February 15, 2019, 7:29pm

Thank you for the compliment.

Arlo48 · February 17, 2019, 10:48pm

Absolutely beautiful. Any chance you have a shot of the crumb? I’d love to see it.

singewholegrain · February 18, 2019, 1:50am

susanmcc99 · February 18, 2019, 1:44pm

Question: why do you describe this as 25% whole grain? Aren’t all the flours you used whole grain?

singewholegrain · February 18, 2019, 1:59pm

75% of the flour was sifted twice to remove a lot of the bran. I didn’t want to use straight bread flour. So, the resulting flour after the sifting, resembled a high-extraction bread flour. Almost whole grain, but like I said, 75% sifted twice. The other 25%, untouched. Hope this answers your question.

Arlo48 · February 18, 2019, 3:42pm

Thanks for posting. That’s a beautiful open crumb. I’m impressed!

susanmcc99 · February 18, 2019, 4:58pm

Thanks for the clarification. Also - gorgeous loaf and crumb.