The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wholw wheat

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CosmicChuck's picture
CosmicChuck

This is a project I have been working on and haven't fully perfected yet, but I think I am getting there. I am using King Arthur Whole Wheat flour and my four year old Carl Griffith's starter that I have bult into a whole wheat starter. The dough is at 76% hydration and involves a lengthy cold delayed ferment. Still feels a bit heavy for a ciabatta, but I think I may get it in a couple more tries.


And sorry for the bad pictures. I am currently shopping for a better camera.


Crumb


 


Crust

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