This is my first contribution to Mellow Bakers. I like this forum where people can share their bread baking results by following recipes from the book “Bread” by Jeffrey Hamelman.
In this rustic bread, there is 10% rye, 10% wholemeal and 80% bread flour (I used King Arthur All Purpose). Hydration is 69% and the dough was pretty slack. I stopped kneading when it had medium gluten development and gave it 2 folds during the first fermentation instead.
However the dough was still too slack to make a shape except making it into a ciabatta. It spreaded out as well when removing from the couch to the baking tray. As a result the bread was resulted quite flat. I think I should use stronger flour next time!
The bread was baked at 450F for 38mins. Its taste was good with a complex flavor in the crumb and crust. Love it, except my skills in managing the dough strength is yet to be improved!
Update on Dec 11, 2010
I’ve always thought King Arthur’s All Purpose Flour can be used for bread as there was a baguette recipe on the back of its flour bag. Until a month ago I received an email reply from King Arthur as I asked them about the flour, I realized I should really use bread flour suggested in Jeffrey Hamelman’s book instead of AP, as AP is a soft flour. Now I know why my rustic bread turned flat!!