The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

i think this is an improved more open crumb....

  • Pin It
eatbread's picture
eatbread

i think this is an improved more open crumb....

another 100% whole wheat...more open crumb this time. sorry for the obnoxious size of the photo...


 



 


 

subfuscpersona's picture
subfuscpersona

What brand of whole wheat flour are you using?


thanks - SF

eatbread's picture
eatbread

i use Bob's Red Mill organic stoneground, and some whole wheat bread flour i get out of the bulk bin at my local co-op....dont know what it is exactly....except that its organic too.

Mebake's picture
Mebake

Nice, eatbread!

arlo's picture
arlo

I'd say you did an excellent job! Now how's it taste? : )

eatbread's picture
eatbread

well, the loaf didn't last the night....and we're definitely not sick of bread yet!

techieelectric's picture
techieelectric

That looks brilliant. Any chance you could tell us how you did it?

eatbread's picture
eatbread

Well, i gave a rundown of what i do...but mostly i use the methods mentioned here


http://www.thefreshloaf.com/node/17759/100-whole-wheat-crumb#comment-117095


and make it work with my schedule between classes, work, and making art.

Doc Tracy's picture
Doc Tracy

No fair posting and not sharing your method! Very pretty! By the way, it's taken me 6 months to figure out how to resize my pictures. Don't feel bad.

eatbread's picture
eatbread

i did reply to another one of your comments here:http://www.thefreshloaf.com/node/17759/100-whole-wheat-crumb#comment-117095   i know....lame response, but its all i can give! being so busy, i just kind of have to muster what i can make work.

dlstanf2's picture
dlstanf2

I aspire to such an olive oil dipping bread. Should make a 'drippy" sandwich, but that is what makes it good.


Nice job. Did you use 'stretch & fold" or just kneading? One rise & proofing?

eatbread's picture
eatbread

mmmmm. drippy sandwiches. i must make some, and i must say, the bread was sooo good with olive oil. in a couple of my replie above, i've posted a reply that i made in another post about my method. it's vague, but i tried to be as specific as i could considering my busy schedule doesnt really allow me to be so precise with my methods...