"Pain Complet." Whole grain naturally fermented bread. 65% Home milled whole HRSW, 20% whole home milled Rye, 15% white commercial bread flour. The grains were sustainably grown by small family farms in the Driftless region of Wisconsin, and provided to me by the great people at Lonesome Stone Mills. I'm grateful to the 18 Chicagoans who wanted to try out my bread!
Been working steadily on my whole grain bread. 70% of the flour is 100% extraction wheat and rye. 30% is KA white flour. This is the best tasting loaf yet. it is moist and soft and surprisingly light.
Steady improvement with my Pain Complet, 70% true, total grain, home milled flour, 30% white flour. Not quite as much rise or as pronounced ears as one previous loaf, but best crumb yet, and actually a far better crust in terms of brittle and shattering texture and a range of dark toasty flavors. I'm handling these less and less, aiming for about 30 seconds of touching the dough over the whole process.
Been experimenting with scaling up a bit lately. Not quite as successful as when making one or two loaves, but we're getting there. These are "Complet" sourdough loaves. 70% true, total-grain flour, 30% white.
I've just made a breakthrough with my Tartine, home milled, 70% whole grain bread. It has 50% entire berry, whole wheat, 20% entire berry, whole rye, and 30% King Arthur white bread flour. 90% hydration.
