Today's bake: Ploughman's Loaf
Source: Sourdough Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Sarah Owens
Note: Increased TDW from 1.323kg to 2.0kg
The left loaf was baked in the Challenger bread pan, the right loaf on a baking steel.
This is my first attempt baking this bread and found the dough to be somewhat sticky and loose.
I milled at the finest setting some Einkorn Wheat Berries-100% Extract and White Sonora Wheat Berries-100% Extract.
This bread's soft, moist crumb has a mild lactic acid/yogurt taste with a creamy texture and the crust a pleasing toasty/nut like flavor.
This bread would pair nicely with most mild flavored foods.
Make again? - Yes
Changes/Recommendations: Work on improving the scoring.