March 11, 2012 - 12:40pm
Sourdough Whole Wheat Sandwich Bread
Just to prove that I still do actually bake -- here's a sourdough-only version of PR's whole wheat sandwich bread from WGB. Instead of using yeast, I let the sourdough take over. The initial fermentation was 4.5 hours, the final banneton proofing was 3 hours.
And let me just say I really, really, like the Brod & Taylor proofer.
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What a lovely looking loaf! I am retarding some sourdough wheat as we "speak". Doing the bake tomorrow.
Did you use the Brod and Taylor to do the initial fermentation and also for the proof in the banneton? My Brod and Taylor will be here this week-looking forward to using it.
Yes, I used it for both, set at 80 degrees. The ambient temp in the kitchen is usually in the high 60s these days.
Thanks for replying to my post.
That's a very nice-looking loaf!
Thank you for the nice comments about the B&T proofer. :)