Loaf:

Crumb:

This is a very soft loaf. Usually they come out a little denser. I am playing with the baking time to soften the bottom crust and this soft crumb is a delightful surprise.

Recipe:

300 grams bread flour

150 grams wheat flour

15 grams yeast

30 grams salt

25 grams diastatic malt powder (optional)

Toasted sesame seeds to top (optional)

1.5 cups water (78% hydration? First time paying attention to that percentage to be honest.)

I made the dough yesterday afternoon and put it in the fridge overnight. (I actually made a double batch so another loaf is fermenting further.)

Took it out at 9am, at noon I shaped it and put it in the oven with the light on to rise. At 3pm I took it out and preheated the oven to 450 with a cast iron loaf pan in to heat.

Then I put the seeds on, transferred from a normal loaf pan with parchment paper to the heated pan and scored the loaf.

Baked for 26 minutes with the lid on the 5 more with the lid off.