100% Stone Ground Whole Wheat Sandwich Bread
This loaf was made with Gold Medal white whole wheat flour. It was baked in an oversize loaf pan (10"x 5") with the final baked weight at 2 pounds. The dough was quite slack (78% absorption). In the past, I have had less oven spring with stone ground flour (being fairly coarse in nature), but lately the volume has improved. Re-mix time has been reduced to 3minutes 45 seconds, with good results. And the flavor of the stone ground flour is superior to fine ground (in my opinion).