A weekly loaf and taking its temperature
This is a formula that I like to bake almost weekly because it’s so good with salami and mustard, especially in the evening. Not easy to get a good profile and well-aerated crumb at the same time. This time I was armed with thermometer and calculator.
It’s made from 450g of flour, 60% rye and 40% wheat, one third of the rye flour being incorporated into a sourdough. And I also added a yeasted poolish from 50g of the white flour. Hydration was 70%, total quantity of yeast around 1% yeast. Also added a little malt and sugar beet syrup, a total of less than a teaspoon. The recommended temperature is 28°C. Ambient temperature was 21°C. So I used a water temperature of 2 x 28°C – 21°C = 35°C.
It worked. I am surprised. After sticking my meat thermometer into the dough, it slowly went up from 21°C to 28°C. I had not even taken into account the prefermented mixes. And the bread has a good crumb and almost perfect flavor. Good to know.