Baked my first whole wheat loaf tonight and I’m in shock at how great it turned out! My traditional loaves are delicious but I want to improve the crumb structure. This one came out exactly how I’ve been hoping they look! Next time I’ll probably play around with adding more rye flour for a stronger flavor.
Recipe:
100g active starter
400g water
100g bread flour
350g whole wheat flour
50g rye flour
10g salt
Mix dough and let sit for one hour, stretch and fold for 10 minutes, then quarter turn stretch and fold once every 30 minutes for 2 hours. I let mine bulk ferment on the counter overnight because my house runs a little colder, then shaped and put in the fridge to cold proof for about 12 hours. I baked at 450 for 30 minutes with the lid on, then lowered the temperature to 410 for an additional 15 minutes with the lid off
by FuzzyCaterpillar4824
1 Comment
looks wonderful!