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Jack Skellington Loaf

“Surprisingly satisfying flavor from beet and black squid ink. Noticed more crunch from the outer ink layer dough. It would be interesting to try to bake the whole loaf with just ink.”

Watch the ReelRecipe

Scorecard

9.3/ 10

  • Spring10 out of 10
  • EarNo ear
  • Crust9 out of 10
  • Crumb9 out of 10
  • Flavor9 out of 10

Tang2/5sourness, not averaged

Jack Skellington Loaf, photographed at scoring
Photographed at scoring (2 hours out of the oven).

Recipe

  • 500 gFlourKing Arthur 100% Organic Bread Flour
  • 350 gWater
  • 100 gStarter
  • 10 gSalt

Flour blend

Inclusions

  • 50 gbeet powdermain dough
  • 8 gsquid ink pasteshell dough

Baker's %: 70% hydration · 73% total, counting the starter at 100% hydration · 20% starter · 2% salt

Bulk
4.5h
Cold retard
10h
Bake
230°C / 446°F

Two doughs

Same percentages for both: 70% water, 20% starter, 2% salt.

  • Beet dough (the inside): 500 g flour · 350 g water · 100 g starter · 10 g salt · 50 g beet powder
  • Squid-ink shell (the outside): 200 g flour · 140 g water · 40 g starter · 4 g salt · 8 g squid ink paste

Method

  1. Mix the two doughs separately.
  2. Bulk ferment 4.5 h.
  3. Wrap the beet dough in the squid-ink shell and shape.
  4. Cold retard 10 h in the fridge.
  5. Bake open on an upside-down cast-iron pot, no lid: 20 min at 230 °C, then 25 min at 210 °C.

More from this bake

  • Jack Skellington Loaf, photo 2