just another day, and another loaf...sorry for the blurry shot this time....this is a 100% whole wheat loaf.
I just popped in here on my way to my post and my three-year-old said "MMMM! That looks like yummy bread!" :) Good job. You must share your technique.
a rundown of what i do is here:http://www.thefreshloaf.com/node/17759/100-whole-wheat-crumb#comment-117095 i just do the methods mentioned there, but play around with time, refridgeration, and experiment with how the dough feels at different stages of development.
That looks great again. I know you said in your other post you can't give much detail on your formula but I was just wondering what kind of flour you use, I mean high or low protein? Also how much starter do you use?
I just want to know cos I'm jealous :-)
well, i used bob's red mill organic stone ground whole wheat, mixed with a little bit of organic whole wheat bread flour that i get from my co-op in the bulk bins....i have no idea on the protein percentages on either of those...gosh i suck at these answers. i feed my starter with the bread flour which i keep semi-stiff, like a thick paste. and in the final dough i use about 1 cup of bread flour with 2 or 3 cups of the bob's red mill. then from there i just feel it out on hydration and dough development, etc. oh and as for how much starter i use i'd say about maybe 1/3 cup or so.
It looks amazing...it is so wonderful to be able to share the excitement of 'I think I've got it!'
it is, i love cutting into each loaf to see how they've turned out. its like opening a present. haha.