Whole Wheat Bread Vs. Whole Wheat levain From "BREAD"
Two 50% wholewheats i have baked from"BREAD", one is wild yeasted, and the other is commercial yeasted.
WHOLE WHEAT LEVAIN (50% wholewheat):
I baked this lovely light loaf on a stone under a pyrex bowl, but i failed to get the even color round the loaf (its tough when you have a gas oven).
WHOLE WHEAT BREAD (50% wholewheat):
This loaf was sweeter, than wholewheat levain, and somewhat lighter in texture. I managed to get an even browning on this one because i baked it on a stone in a poultry roaster with a lid, with a lava in a pan source of steam.
The latter one is a keeper for me though, my family dont't appreciate the sourness of artisan breads. Oh well.