12% rye, 12% whole wheat, around 73% hydration, baked in my enamel pots.
Really great looking loaves!
...and the guy can bake up a storm! Those whole grain flours must add so much flavor. Well done, Floyd!
I can see that I need a LOT more flour in my bannetons.
Happy Baking, Ski
I probably get carried away, but it is better than the torrent of foul language that comes out of my mouth when I don't flour enough and 24 hours of work is ruined by a sticky banneton.
Beautiful loaves Floyd!
nice one, Floyd!
Floyd, I now have an extreme case of, 'Sourdough Envy' and I am salivating as I type. I wish I was baking sourdough today :-)
Great looking loaves.
Well done and