May 10, 2010 - 4:21pm
i think this is an improved more open crumb....
another 100% whole wheat...more open crumb this time. sorry for the obnoxious size of the photo...
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i think this is an improved more open crumb....
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What brand of whole wheat flour are you using?
thanks - SF
i use Bob's Red Mill organic stoneground, and some whole wheat bread flour i get out of the bulk bin at my local co-op....dont know what it is exactly....except that its organic too.
Nice, eatbread!
I'd say you did an excellent job! Now how's it taste? : )
well, the loaf didn't last the night....and we're definitely not sick of bread yet!
That looks brilliant. Any chance you could tell us how you did it?
Well, i gave a rundown of what i do...but mostly i use the methods mentioned here
http://www.thefreshloaf.com/node/17759/100-whole-wheat-crumb#comment-117095
and make it work with my schedule between classes, work, and making art.
No fair posting and not sharing your method! Very pretty! By the way, it's taken me 6 months to figure out how to resize my pictures. Don't feel bad.
i did reply to another one of your comments here:http://www.thefreshloaf.com/node/17759/100-whole-wheat-crumb#comment-117095 i know....lame response, but its all i can give! being so busy, i just kind of have to muster what i can make work.
I aspire to such an olive oil dipping bread. Should make a 'drippy" sandwich, but that is what makes it good.
Nice job. Did you use 'stretch & fold" or just kneading? One rise & proofing?
mmmmm. drippy sandwiches. i must make some, and i must say, the bread was sooo good with olive oil. in a couple of my replie above, i've posted a reply that i made in another post about my method. it's vague, but i tried to be as specific as i could considering my busy schedule doesnt really allow me to be so precise with my methods...