For my next performance, I submit 100% whole grain wonderful bread.
The formula breakdown not withstanding, in truth this delicious bread is something close to 85% whole grain. With the remainder being 15% pre fermented strong(14%) bread flour. I have made this bread many times. Always with stellar results. However this is not a bread for the beginner. It is very difficult to handle. In fact I am toying with the idea for lowering the hydration to 75%.
lookin good, Will, & I'm sure the eating is good too.🎯-- Rob
They look great Will, how about a crumb photo?
Benny
Since I just defrosted a 50% whole grain loaf
These will go directly into the freezer. Cut in half for four small loaves.
Looks really delicious.
How many slices did you have today? RE: your last post i'd recommend two tops!
One from the 50% whole grain loaf in the back. Super thin too.
My whole grain loves are almost identical but I use equal amounts of the oil/honey/yogurt or buttermilk. I’ve started milling more White hard wheat, Stardust , from Barton Springs and using less Arrowhead BF.
Excellent looking bread!
Duplicate
Looks good, Will. Hope you soon get your diet dialed in as you intend it to be, if not already!
Jay
The doctor agreed to refer me to a dietitian/nutritionist. Her assistant has yet to send me the information. I will follow-up tomorrow. On my own I am doing okay. Alibit, a bit heavy on the fruit. I am sticking to only berries now. I also weighed one thin slice of my whole grain bread. Only 65 g. I can definitely afford one slice a couple of two, three times a week! Thanks for asking Jay. Everyone has been so kind.