Pointe-à-Callière- Flour Mixture
In this thread, Shiao-Ping posted her attempt in Hamelman's Pointe-à-Callière. She noted that because of her lack of high extraction flour, she used what Hamelman recommends- a mixture of 84% WW and 16% AP flour. In the photos, and also the photos from the book itself it looks like a white bread. or at least a bread with a high percentage of normal flour in it. What is the explanation? Alson in dmsnyder loavs it looks like a white loaf (but both are sensational I must say). I tried to make it myself with 84% WW but it turned up quite dark with an open crumb for WW but but not like in your posts. Can anyone explain this to me?
Thank you very much!