So I tried the direct country loaf - and I think it's always good to share experiences for others that may want to make this.
Here's all the ingredients weighed out - I use 2 scales - one down to 1g and one accurate to .01g. The yeast and water are in the bowl, the rye and wheat are on the right, the bread flour, vital gluten, acid, and diastatic malt powder are on the left. (Not pictured is the salt and additional water, I should also mention adding the water while the mixer running and then adding the salt is an option in the book that I think works better.)
Into the mixer - going for a shaggy mass - this one is rougher then the learn dough.
After we get to medium gluten density it goes into an oiled pan - this is sure denser then the lean bread dough, not nearly as flowing.
I did the ferment steps and then into the fridge overnight to proof.
Pulled it out this morning and split / shaped / let set out for an hour and then it was nearly ready - bit more proofing time and it pasted the finger test.
Here it is in the steam oven nearly done:
Finished Loaf:
After 3 hours to cool - it's got a nice crumb, good bit of chew - I like this bread.
This is going to be one of the two options for T-Day - though I'll bake up 1kg loaf since fresh is the idea!
I think next adventure is going to be bagels - I have the Barley Malt on order, being delivered Saturday.
