Back in the Saddle with Vermont Sourdough with Whole Wheat
I've been absent from TFL for about a month. I had a rotator cuff injury that kept me out of the kitchen. Then a couple busy weekends. So I've only baked once or twice in the last 5 weeks, and didn't take any photos.
This weekend, we were home and I had time to bake. I decided to try Hamelman's Vermont Sourdough with Whole Wheat for the first time. A very nice bread. As you can see, I baked boldly. Thick crust and tender crumb. Very wheaty flavor. It would be a good base for a seed bread.
I made one batard and one boule. The boule decided to expand asymmetrically, likely due to my uneven scoring.
I hope to get back to more baking and blogging.