The Imsil bread has been my, and my flatmates, daily bread for a while now. Don’t get me wrong, it’s a good bread but I think it can be improved a little. I usually bake bread once a week. Some of the breads I keep for eating fresh in the next days bust most of it goes into the freezer for the remainder of the week. I noticed that thawed Imsil breads become somewhat stale after 2 days. Therefore, I increased the hydration to 73% and also increased the percentage of whole grain with 5%, the keeping-quality has increased quite a bit!
Hydration: 73% Pre-fermented flour: 17,5% Total time: 24 – 28hrs
Overall formula (for 8 breads of ~ 500gr)
Whole grain wheat flour
Make the following pre-ferment with 100 hydration and let it ferment for 8 hours at ~ 24°C/76F or overnight at a slightly lower room temperature (~ 20°C/68F). Make sure to cover it so it doesn’t lose any water by evaporation.
Mature sourdough culture
Making the final dough
If you are happy with your pre-ferment you can make the final dough. Aim for a temperature of the final dough of ~ 24°C. Mix the following ingredients and mix by hand until all the flour has incorporated the water. This step is called autolysis, a few minutes should suffice.
While grain wheat flour
After 30 minutes, add the salt (37 gr) and sourdough (800gr) and knead for about 10 mins by hand,
The next step is the bulk fermentation. For this bread it takes about 2½ hours, stretch and fold the dough every 30 mins.
After the bulk fermentation, divide in the dough in 8 pieces of 500gr and pre-shape them for a round loaf.
After a 10 min bench rest, shape them as a round loaf and give them a tiny bit of a rectangular shape. The latter you can accomplish by instead of pulling and rotating 90°, rotating 180°. But only in the very last seconds of the shaping.
Place the shaped dough in bakers linen and transfer to fridge for final fermentation. My fridge is about 5,5°C and 12hrs is fine. If yours is warmer, a shorter fermentation might be better, and vice versa, if yours is cooler you can leave it longer.
Preheat the oven to 250°C/486F.
Transfer to baking sheets and score them with a single stroke.
Lower the temperature of the oven to 220°C/432F and bake for about 35 mins with steam. Let the steam escape after 25 mins.