Whole Wheat and Whole Rye Bread

Nice profile and crumb!

Beautiful loaves!

Don't you just love how well Hamelmans breads turn out so well. I like that recipe a lot too. You did a great job with it Khalid.

Eric

David

The boule looks delicious!  Eric said just what I was thinking about Hamelman's formula's. 

Sylvia 

I got carried away with thinking how a slice of your loaf would taste with ham,swiss cheese and a dill pickle on the side!!  I've had absolutely no luck with rye bread, but one day I hope to!!

That's a beautiful looking crumb!  A perfect sandwich bread.  Nice bake!

Larry

Khalid you've been posting one terrific looking loaf of bread after another lately. Great consistency and awesome product = a very talented baker . Well done!

Franko

really nice bread!

Karin

I love the fine consistent crumb. You do turn out one lovely loaf after another. c

Hi Khalid,

I'd like to add my name to the list of people above offering you praise for consistently posting on excellent breads, one after another.

I really enjoy reading your posts and looking through the photos of what you make.   This is why: you like making breads which are of the greatest interest to me.   So, your dedication to wholegrain, use of different leavening systems, soakers and commitment to using your own ground flour make your posts special.   Clearly you make very wise choices when it comes to the formulae you pick to make too.   I so agree with Eric and Sylvia, having had a quick look in Hamelman's book at this formula.   The balance is perfect.

But, it has to be transformed into a real loaf; like many others on here, you achieve your quest in a fine style

Best wishes

Andy