As one can tell from the various camera angles, I’m feeling pretty good about this bake. The rare burst of morning sunshine (no rain for a change) inspired me to do a more dramatic bake.
I love a nicely caramelized loaf; not only is the range of hues simply lovely to see, but the flavors are deep and complex, with a rich, almost nutty taste that contrasts beautifully with the natural sweetness of the bread. This sweetness is balanced by a slight bitterness from the dark crust, which adds depth and complexity. The savory taste, or umami, which I find to be present in well-fermented dough, enhances the overall flavor profile, making each bite even more satisfying. The mild saltiness in the loaf not only enhances these flavors but also helps to highlight the natural taste of the grains. This interplay between sweet, bitter, savory, and salty creates a multi-dimensional taste experience that makes each bite of the bread truly delightful.
For some, a well baked loaf is an acquired taste. And some folks absolutely abhor the bitter notes in a dark bake. And…that harder crust might be a bit too much for the dentally challenged…Tastes and preferences differ but in my opinion, a darkly baked loaf brings so much more depth of flavor and texture to table.
Dough specs:
– Organic Supermarket AP 11% protein 71.4%
– Organic Red Winter Wheat 14.3%
– French T65 14.3%
– Starter 20%
– Hydration 75%
– Sea salt 2.3%
Additionally, the dough had been cold retarded for nearly 48 hours, allowing for a slow fermentation that enhances the depth of flavor and improves the overall texture of the bread.
– Stephania