Mad AndyFeb 20, 2023
dimsumthinking
Scalded 17% and used 84% hydration. Scalded flour was whole wheat - the rest was an a p. I let it rise in a Pullman pan bowl overnight and it rose more than expected and I damaged the top removing the Pullman top before baking (which I did because it rose too much) will try again later I. The week
Feb 20, 2023 at 4:45pmIvory for iOS
Show threadJoel KinFeb 20, 2023
@dimsumthinking looks like a perfect sandwich bread. Do you see any difference with the whole wheat scald? I typically only use white for such purposes cause I assume the starch is more available, but I’m thinking I should try it.
Show threaddimsumthinkingFeb 20, 2023
@foon My reasoning was to scald the weakest of the flours as I wanted to keep the strength for the rise. I just made a sandwich with it and it was perfect. I'm going to try later in the week with a rye scald and preferment some whole wheat in a poolish. My sourdough isn't ready to bake with yet.
Show threadJoel KinFeb 20, 2023
@dimsumthinking neat. I’ll keep an eye out for the results. I love that mastodon is exposing me to more bread baking, I had no idea so many iOS folks were into it!
Show threaddimsumthinkingFeb 20, 2023
@foon Yeah I've been baking for 40+ years. Last year I released a book on it - like the world needed another bread book. As with my technical books I found I learned a lot by doing so
Show threadJoel KinFeb 20, 2023
@dimsumthinking I believe there’s always value in different perspectives. Anything you publish will put a new thought in someone’s head.