Here's a Whole Wheat Epi and Batard I baked today after a 3 day fermentation in my fridge. I used Peter Reinhart's 100% WW Hearth Bread formula from Artisan Breads Everyday -
Well, I didn't have to wait long for you to post about a bread, did I? ;)
Very nicely done, both breads and photos.
Very nice breads and photography, Shaun. Its not complete , though, without a crumb shot: the mandatory shot here at TFL!
Mebake - here's the obligatory crumb shot :)
Fine looking crumb, Shaun! Waiting to see more of your work!