October 8, 2013 - 1:02am
Ken Forkish 75% WW boule
This was a strong dough mix compared to other doughs I had been working with. My kitchen runs 75-78 degrees so I proofed my paves more quickly. I wonder if I am not over working my dough. Is this a standard crumb or did I over fold. I have no reference point.
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Comments
Very nice looking bread, both crust & crumb, for a 75% whole wheat.
Jeff
Very nice inside and out. If you autolyse the WW for 4 hours the crumb might open up a little more. But it is pretty nice and has to be tasty! Well done and
Happy Baking Casey
Agreed....Looks very nice. Well done.