The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crumb of the Day

mwilson's picture
mwilson

Crumb of the Day

25% stoneground wholemeal. other wheats including durum, Italian 00, English and Canadian. Leavened with a recently revived LM that is and continues to exhibit reductive qualities. 80% hydration. Triple volume proof, a bit over but still enough oomph to spring a little.

Anon2's picture
Anon2 (not verified)

Very nice bake Michael. A crumb I strive for. Also a nice mix of flours. I'm a recent convert to lower hydration starters and stiff levain builds. A similar approach to old dough style preferments. I think the flavours they bring are wonderful. 

not.a.crumb.left's picture
not.a.crumb.left

of flours and sometimes you work with what you have in the cupboard and that makes an amzing loaf! That looks like a lovely fermented crumb and I wish we could taste the loaves on here.... Kat

Benito's picture
Benito

Lovely crumb Michael.

mwilson's picture
mwilson

Abe, Kat and Benny, thanks for your complimentary comments.

Cheers,
Michael