New flour and Jays oven technique.

[brickie in oz]

Re: New flour and Jays oven technique.

What do the nuts and bolts do? Impart a unique flavour?

Thats how you make a nut loaf.

[brickie in oz]

Re: New flour and Jays oven technique.

Hi Al!

How long did you leave the bowl on? 15 to 20 minutes is enough to give you a really well gelatinized crust... Looks pretty. Did you check the internal temp?

Put it in an oven at 460 F for about ten minutes and it will darken up some!

Interesting!
Jay

The lid was on for 15 minutes, I didnt check the internal temp.

The bread tasted good still.

[brickie in oz]

Re: New flour and Jays oven technique.

what protein content has the wallaby flour got?

12%.........................

[cobblerdave]

Re: New flour and Jays oven technique.

brickie
just adds mass.....

regards dave

[texassourdough]

Re: New flour and Jays oven technique.

Hi Brickie!

You almost certainly could have left the bread in longer. I commonly bake my artisanal loaves to 210 to 211 F internal temp. Your bread was almost certainly at a lower temp.

When people do multiple bakes they mainly just let the bread bake longer for each batch will be at a lower temp. I bake certain breads (like Tartine) until they are almost black. (That is a fxn of both oven temp and time - I am still shooting for 210 or so interior temp.)

Hang in there!
Jay