50% Sourdough Whole Wheat Boule
I baked this boule last week end.
As always, i have learned few thing from this bake:
1 - Never Underestimate the significance of Weighing Salt.
2 - Handling Fermented dough as if a new born baby, during inverting onto the baking stone / surface
3- For my gas oven: always switch the top elements on after 10 minutes of covered baking, as the bottom gets charred way before the top is browned.
4 - Always give the natural yeats time to do their work, hasting them with commercial yeast will reduce flavor.
5 - Never forget to place a parchment, i had a near escape due to the proper gluten development.
Other than that, the loaf tasted good, soft and airy. It was 50% Whote bread flour, and 50% Hard White mixed with Red Winter. Overall hydration was 70%.