76% hydration, with 1 to 4 ratio of whole wheat to strong bread flour. Bulk proofed until 140% of its size and left in fridge for 14h.

Scored the design before baking and then scored again after 7 minutes in the oven. Baked for 25 minutes covered and then 20 minutes more covered ar 230 degrees Celsius.

The oven spring could be better but I'm quite happy with the result. I'm not sure if it's due to shaping or if I'm my hydration is a bit high (both). Sadly no pics of the cross section since the bread went to a friend.

by volumetriclevallois

4 Comments

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  2. Silverado_Surfer

    Looks great!

    I tend to enjoy the loaves more when there isn’t a gigantic ear on it.

  3. Glittering_Rush_107

    Wow! Looks perfect! Good job! 👏

  4. Brilliant-Ad-6487

    Gorgeous loaf! 

    > The oven spring could be better but I’m quite happy with the result.

    Probably needed a bit deeper of a score. It looks maybe a little to shallow. 

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