January 15, 2016 - 11:57pm
First attempt at 100% whole wheat sourdough
I proofed it overnight on a piece of parchment paper in the fridge and baked it this morning straight out of the fridge. Crust and texture was really good it was just a little flat. I wonder if a proofing basket will help to keep a more upright shape?
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Good looking loaf, open texture for WW. Yes some support would help for a more vertical loaf.
ordep
Looks pretty promising.
As well, perhaps a gentle final tensioning before slash and bake?
It looks like you have enough air to spare that you could afford the little you might loose by doing so.
Just a thought.
dobie
Ah, good point with the extra tensioning right before baking. I never realised that was an option too.