Jim,  I'm impressed with how nicely that came out.   And such open yet untunnelly crumb.  -Varda

Good looking loaves Jim.

The vita C addition is unique and I'm wondering what the rationale was behind it. Was it for helping out with strengthening the dough, or for some other reason that I'm not seeing in your formula? Just curious is all. Your results are good and the crumb looks excellent. Looks like you have "the beast" well under control. Nice shaping, slashing and bake.

Best,

Franko

thread and have tried it in a loaf, I did it by accident. Well the durahm in the bread wasn't accidental, but using it was. I had bought some Atta flour to try, and before I could try it in what I had bought it for (still haven't done that) I was going to make a wholewheat loaf bread for a friend, and had the stuff all ready to go, until I discovered that I didn't have enough whole wheat flour! Too late to go to town, to expensive to just go for a bag of flour, so used about half durahm Atta flour, the loaf turned out very nicely, it was actually three loaves, and my husband liked the ones I kept, the friend liked the one I gave him, and no one knew the difference! LOL

The loaves didn't get a lot of raise, so they were fairly dense, tight crumb, but they weren't as tight as other whole wheat and partial whole wheat loaves I've made in the past, so will certainly experiment more with it. And the nice thing is its in all the supermarkets around because we have a fair Indian and Pakastani population in out area.

Eva,

It's very educational to find out; what if? I'm sure your swap was a pleasant surprise. Did you notice a slight sweet taste with the Durum? Hope to hear the results of your future experiments. ~ Jim

any sweet taste, but I do know I liked it much better than just plain whole wheat bread.
My husband has to eat high fibre foods, and will eat 100% whole wheat which I simply despise. This was a good compromise, and actually tasted not bad! The one thing I did notice was that it wasn't like sawdust which is what I think of most high whole wheat content bread, including what I make, so it was better tasting and better texture.
I want to see if I can't get to making more bread, but right now I have other things on the go and can't take the time, but when I try the next loaf or loaves, I am going to let it autolyse longer and hope that I get a better crumb, one reason I am not fond of whole wheat or grain breads is the solid dense texture, I don't like the feel in my mouth, I know odd person, but with me its got to feel good as well as taste good!

Hi Jim, I really like the look of the large 'knot' for a loaf!
Thanks for a really good idea.
And, your batard looks perfectly shaped and scored!
:^) from breadsong

Jcking, it seems that we have the same obsession recently :-)

Nice bake, I like how the crumb came out. Can you tell me if the vitC you used is pure ascorbic acid or if it contains other components like citric acid or eccipients? The amount of vitC generally added to the flour is generally in the range 20-40 parts per million, thus the amount you used is huge, but after baking it vanishes completely.