Wholemeal loaf

Tasty but another poor riser. Was so fragile as it went in the oven. I was struggling to develop the gluten during kneading. I'll pair it with a more robust base flour next time.

See Technique for further instructions.

Shipton Mill white organic bread flour / Doves Farm English wholemeal	100.0%
Evian mineral water	65.0%
Dry yeast	3.0%
Billington's Organic Golden Granulated	2.0%
Pro Fusion Himalayan Rose Pink	2.5%

40% wholemeal 72% hydration

100% 3/2 Doves farm malthouse bread flour/Doves Farm strong white bread flour
72% Evian mineral water
3% Fresh yeast
2% Tate and Lyle caster sugar
2% Cornish Sea Salt Co.

Bumped the hydration up a touch. Maybe slightly under-seasoned.

Small wholemeal loaf

100% 3/2 Doves farm malthouse bread flour/Doves Farm strong white bread flour

75% Evian mineral water

3% Allinson dried active yeast

2% Tate and Lyle caster sugar

2% Cornish Sea Salt Co.

Quite sticky dough but not unmanageable. I soaked the malthouse and water for 24-hours, added the remaining white, proved for 1.5 hours then baked at 235. The probe read 85. 

The Heston probe was wildly inaccurate so I binned it and stuck to my Thermapen.

Tasty sandwich loaf. Toast-wise it browned well but the crust was too hard and the crumb fell apart a little.

Stilton, Comté and smoked goose

100% flour 2/1 Doves Farm strong white bread flour/Doves Farm malthouse bread flour

73% Evian
3% Allinson dried active yeast
2% Tate and Lyle caster sugar
2% ground Maldon sea salt
Scraps of cheese and cured meat

* Autolyse white with water for 3 hours
* Combine yeast, sugar, wholemeal and salt

* Gentle knead (fold) on oiled board, 12 times every 10 minutes for 1 hour

* Prove for 1 hour, fold before dressing (egg-wash and dusting)

* Bake at 235°C with a cup of water, probe measured 94°C

This was a lovely loaf. Very light and stayed soft for five days. The Stilton could be a little intense for some!