|||

merton blend

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 BlendMerton Blend

Up next freshly baked sourdough focaccia
Latest posts sunflower wholemeal sourdough focaccia merton blend freshly baked glutenin and gliadin and squeeze alveoli open kitchen upcoming baking schedule pizza again harvesting grain starters a living thing look like dough again away away the sourdough library social emmer variation spelt emmer harvest festival 2024 coming up pushing the proof making ourselves discard granola new workshops back with three sunflower and sesame walnut and rye hand sifting flour