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I’ve been experimenting with a loaf that blends three types of flour: strong white wheat flour, high extraction wheat flour and 100% wholewheat flour. These three flours have such different characteristics and the high extraction and 100% wholewheat flours maintain a lot of the nutrition from the wheat grain.
I hydrate the loaves at 80% (together these flours can handle that quantity of water) which opens up the crumb a bit but also means the bread lasts fabulously.
The crumb is moist and soft and the crust takes on a near chocolatey flavour if you’ll let me bake the loaves dark enough.
I like these loaves a lot so this Saturday (9 November) I’m going to bake a bunch of them instead of Merton Simple loaves. They’ll be £4 per 750g loaf (which is the weight before baking). I’ll also make some walnut, cinnamon and raisin loaves (which I haven’t tested yet: fingers and toes crossed.)
Merton Blend is adapted from Chad Robertson’s White-Wheat Blend (Ode to Bourdon) recipe from Tartine - Book No. 3.
Merton Blend
