I've been learning and lurking on the site for about a year now and have learned so much from all of you! Thank you!
Here are pictures of the latest bread I've made, a long fermentation wholewheat-rye sourdough.
Here is the crumb shot:
I have two loaves proofing in my fridge right now. I've heard that I can go directly from fridge to oven.
Questions: How would I do that. I normally bake a 2.5 pound loaf (78% hydration) en Cloche for 45 minutes at 425, 20 covered and 25 uncovered.
Do I modify the time? Do I modify the temp?
Any insights and suggestions would be very helpful.
Thanks,
Thane
I used to make a 100% whole wheat sandwich bread from a white flour recipe I adapted. It had a low hydration, and was prepared in the classical mix-knead-rise-shape-rise-bake. Sometimes I would add other grains to this basic recipe. My loaves were rather dense, and often they would not rise very much. I think I may have overworked the dough in an effort to get that elusive window pane. BUT they tasted great!
