May 12, 2015 - 12:24pm
104 percent hydration whole wheat bread
Except for the disastrous transfer to the dutch oven, I was pleasantly surprised. I expected a goopy mess of a dough, and while the dough could not be shaped exactly, I was able to build strength and work with it. This was bread #76. Oh, in addition, this bread proves the existence of some divine presence with an interest in bread.
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Happy baking
I read your write up. Did you get a sour tang to it due to the long fermentation?
Beautiful bake! Isn't it wonderful when magic happens?
I was flabbergasted to find a beautiful bread after leaving a goopy mess all over the side of the dutch oven. There was no twang really or nothing much to detect. First, the taste of a long-fermentation sourdough has become normal. Second, I usually only get a real twang with 24-hour-plus fermentation periods. I'd like to try a better whole wheat flour because I find a less interesting taste from the KA whole wheat, which I used this time.