1st Try with Whole Wheat
I just finished baking 2 loafs of a Ken Forkish 40% Overnight Whole Wheat Bread from his book Flour Water Salt Yeast. I’ve attached a couple of pictures. I am pleased with the results as these are the 3rd and 4th loves of bread I've ever baked in my 60 years on this earth. I just have a couple of questions. I was surprised how wet the dough was when I took it out of the refrigerator this morning. It was difficult for me to hold on to it as I placed it in the cast iron kettle for baking. Is this normal for this type of bread? I also found it difficult to score with my new lame. I thought a razor blade should slice right through it but it would grab and pull at the dough. Is this normal?