I'm doing it, my first Fresh loaf post! I've been a regular on this site for almost two years and now it's time.I'm very grateful for everyone's wonderful post and I hope I get some congratulations for this first post because my bread certainly won't be getting any.
I felt it was time to rise to the next level of baking so I chose a Vollkornbrot bread from Peter Reinharts 100% whole grains. The finished product came out as scary as the word "Vollkornbrot" sounds.
Any ideas, suggestions or advice of any kind would be gratefully appreciated.