White-Wheat Blend (Ode to Bourdon) from Tartine - Book No. 3 by Chad Robertson

Since the demise of my KA mixer and indecision on a replacement. I thought I'd experiment with hand mixing.

This bake is the White-Wheat Blend (Ode to Bourdon) from Tartine - Book No. 3 by Chad Robertson with a couple of substitutions.

Tasting: The crumb has a slight sweetness due to the white wheat fermentation discussed in the book along with slight yogurt undertones. The crust has a resinous roasted coffeeish taste that after a few hours of rest is nice and crunchy.  In terms of improvement, I think I would use a little less steam  delivered via ice cubes in the cloche. All in all, not a bad bake for the first effort with this recipe.

Recipe and process are below for those interested.