The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Crumb

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jims's picture
jims

Whole Wheat Crumb

This is the latest attempt at a Tartine Whole Wheat loaf. It's 40% KA white whole wheat, 30% WF organic whole wheat, and 30% KA AP. The crumb is not as open as I would like and I'm not sure how to make that happen. Any thoughts would be appreciated.

Thanks,

jims

 

Bakingmadtoo's picture
Bakingmadtoo

It looks absolutely beautiful to me!

jims's picture
jims

Thank you Bakingmad.

I was looking at the photo, on page 115 of "Tartine Bread", of their whole wheat bread as a goal. I'm not there yet. 

Best,

jims

Postal Grunt's picture
Postal Grunt

Having tried to get similar results with 33% WW flour and only 70% hydration, I have to say there's nothing wrong with your fine effort.

jims's picture
jims

Thanks Postal Grunt.

There are so many variables: flour, temperature, timing, hydration, my remembering to do the turns on schedule, etc, it's difficult for me to know what to change.

Cheers,

jims