The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

30% whole wheat sourdough 4-1-12

jdchurchill's picture

30% whole wheat sourdough 4-1-12

ayo tfl-ers

dig my bread this week.  twas a good week:

is this photo too big?  i changed the dimensions to (800X535) what size do you guys make your pictures for this type of stuff?

and i know all you bread-nerds dig the crumb shots so here you go:

and even closer up:

omg its so nice and soft.  i am so pleased.  i think lately i have not been letting the final proof go long enough so this one went about 8hrs, but i probably could've gone even longer.   maybe this week i will try the same recipe, but do final proof for closer to 12 hrs.  anybody has an opinion about this?  ok guys thanks for looking and reading, take care.  -jdc


varda's picture

and you got a nice crumb on that batard.   But 8 hours?   At what temperature?   That seems so long.   I'm not sure I understand what you are doing.  -Varda