Today's bake: Sourdough Bread-Prebiotic Leaven ~100%Whole Wheat
Source: CalBeachBaker
Notes: 3 loaves
2 @1250g, Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
1@ 2500g, Pan Size: 15.75x4x4 In / 40.01x10.16x10.16 CM)
Substitutions: None
Discussion: I was looking to develop a whole wheat bread with some prebiotics included to use for my everyday sandwich bread and came up with this formula. It consists of hard white and hard red wheat grain milled to 80% extraction. I used the leftover bran and ground oatmeal and flax seed in the leaven.
The bread is dense and the crust is nice and crunchy. The crust has a taste of raisin and the crumb has a decidedly sour/fruity flavor. I am really quite pleased with the results.
Formula and Process below for those interested.
Make again? - Yes
Changes/Recommendations: Scoring
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