another 100% whole wheat...more open crumb this time. sorry for the obnoxious size of the photo...
What brand of whole wheat flour are you using?
thanks - SF
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.
I'd say you did an excellent job! Now how's it taste? : )
well, the loaf didn't last the night....and we're definitely not sick of bread yet!
That looks brilliant. Any chance you could tell us how you did it?
Well, i gave a rundown of what i do...but mostly i use the methods mentioned here
and make it work with my schedule between classes, work, and making art.
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.
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.
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?
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...