The Fresh Loaf

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75% whole wheat from Tartine No. 1

PY's picture
PY

75% whole wheat from Tartine No. 1

Back to basics. No improvisation this time. 75% freshly home ground wheat was used. Retarded overnight for 12 hours and baked directly from the fridge in a DO.

didnt do a good job transferring the dough into the DO. Otherwise i think oven spring could be better but mind you this is 75% whole wheat, so no complaints. Happy with the crumb

Comments

Isand66's picture
Isand66

Very nice!  Perfect crumb 

joc1954's picture
joc1954

PY, the crumb looks great for 75% wholegrain flour used. Congratulations!

Well done and happy baking PY!

Joze

Ru007's picture
Ru007

Well done :)

Ru

hreik's picture
hreik

That's a lot of whole wheat for such a lovely crumb.  you should be proud.

Danni3ll3's picture
Danni3ll3

That is a lovely crumb for that amount of wholewheat! Bet it is delicious!

dabrownman's picture
dabrownman

Well done and happy baking 

PY's picture
PY

Thanks for all the encouraging comments