Recently since college started up again I've been having little time to get all the baking in that I would like to! Work's keeping me busy as well and it's driving me insane having to look at those artisan loaves and pastries by Zingermans every single day, but between work and school I did manage to refresh my starter and give it a whirl with my now favorite loaf, Hamelman's Whole wheat levain from Bread.

I followed the recipe almost exactly but instead of using standard whole wheat bread flour by KAF, I used KAF White Whole Wheat flour and proofed it in my banneton with AP flour. The result was one of my best loaves yet, since I believe I am finally figuring out my archaic oven and maybe, just maybe figuring out the stretch and fold method as well.

And then just this morning before work I baked my version of Reinharts Whole wheat sandwich bread from the Whole Grain Bread book.

Results were wonderful!

All in all I think I am learning to key to my archaic oven.