100% wholewheat not doing well in cast iron cooker (everything else fine)
Bit of a weird one
I've started baking most of my bread in a dutch oven. All well and good. But weirdly 100% yeasted wholemeal seems to come out a little weird.
Its like the crust isnt letting out any steam and it doesnt tear well. Instead when I take the lid off its risen but the slash has this this blurry edge and no defined tear and the flour on the outside of the loaf is brillant white like it hasnt been exposed to any moisture at all. All other bread is fine even 100% wholemeal sourdough but for some reason yeasted 100% wholemeal is a problem. Misting the loaf on the out side makes no difference. That just darkens the flour coating.
Well I say problem but I've just gone back to cooking it with the lid off and seperate steam source in the oven. I guess I'm not looking for a solution but the reason why this is happening to this specfic bread for curiosities sake.