..and it might be my best loaf ever?
Been baking sourdough on-and-off for about 8 years. Recently, I made a new starter as I had neglected mine in the fridge for too long and didn't feel like battling kahm yeast for the rest of my life (RIP "Martha"). Anyway, thought I would experiment with higher-quality flour rather than good ol' King Arthur so I purchased a lovely variety pack from Janie's Mill.
Holey moley what a difference! This loaf proofed so much faster and got so much "poofier." I was already pretty happy with it when I popped it in the fridge to cold ferment for about 20 hours. Imagine my surprise after it baked when I cut into it and it was….wheat?
I then actually looked at the package of "Janie's Mill High Protein Flour." I thought I was using white bread flour. It was as white and fluffy to work with as King Arthurs AP or BF…no specks of wheat. But nope 100% whole wheat.
If anyone out there wants to bake delicious Whole Wheat loaves try this flour. It's lovely to work with and tastes amazing too.
Tartine(ish) Recipe
350g water, 100g starter, 450g Janie's mill High Protein flour, 50g King arthur whole wheat, 10g salt. Lots of spritzes of water during handling
combine everything all at once, leave for an hour. Start stretch and folds every 30-60 minutes for a few hours until it's about 80%. Shape and cold ferment in fridge for 20 hours. Score, spray the hell out of it with water & Bake at 450 in covered dutch oven 20 minutes, then 25 uncovered.
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by hogwarts_mom
5 Comments
It’s gorgeous!!
Nice work. It looks like its actually 80% extraction flour, which is flour where most of the bran and some of the germ has been sifted out. Its kind of like half way between white and whole wheat
Looks like you accidentally nailed it.
Would love some pre-bake, post-score pics. Awesome design
Looks perfect 🤩