KABF with 15% Whole Wheat and 5% Whole Rye.
Looks simply perfect and loving that stencilling.
That looks stunning! Kat
Well done indeed and happy baking
And it sure looks delicious! Well done!
Cannot wait for crumb shot. Well done.
So gorgeous. Yes, waiting for that crumb shot!
just makes me want to dive in and have some :)
a great bake!
Thanks everyone! Here is the crumb. This may be the best tasting bread that I have made. I think that the rye starter, grain mix and 36 hour cold ferment contributed to the perfect amount of sourness.
I'm assuming this was bulk ferment. I'm clearer on a cold final proof but not during the bulk.
Can you explain your process? do you develop the gluten before refrigerating? Or do you just mix and refrigerate allowing it to develop with time? Is it given any bench time?
Sorry for all the questions Hans.
Happy to answer any questions Abe. Here is the timeline:
I haven't dared longer then a 14-16 hours cold final proof. time to do so I think.