I want to say first, that this group is super awesome. It - TopicsExpress



          

I want to say first, that this group is super awesome. It motivates nad encourage to experiment, and train your bread skills! Thank you guys!, Youre making my breads better!! :) This one is whole wheat bread, 90% hydration, made with mix of great stoneground flour from Josey Baker (The Mill, San Francisco): 150 g whole wheat, 150 g whole red wheat, 100 g bread flour, 50 g stone ground rye flour. I gave it double hydrolize: 4 hours flour + water and next 4 hours with leaven (200g). 3 hours of bulk fermentation, and 13 hours of fridge proofing. Baked in dutch oven. Taste is amazing, crumb could be more open (I think I might need to make my sourdough more active), but Im very satisfied with results!
Posted on: Sun, 20 Apr 2014 00:20:53 +0000

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