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!
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!