Two loaves from the same dough. 70% KA bread flour, 15% Einkorn and 15% Hard White Wheat, with the addition of ~ 3 heaping Tbs of diastatic malt powder. 72% hydration.
Each loaf was cooked in a different clay vessel. The one with the single score down the middle was cooked in Breadtopia’s clay baker, and the other loaf (with two diagonal scores) were baked in a Pampered Chef clay baker. The Pampered Chef baker is decidedly heavier, and always makes for a darker loaf.
Both loaves were started at 500ºF for ten minutes, then turned down to 485ºF for the remainder of a 40 min. bake. Lid on entire time.
