May 6, 2020 - 4:03pm
Today's Loaf
I haven't posted in a while but I have been baking. This loaf was started yesterday morning. It's 50% AP and 50% whole wheat, about 80% hydration, and 1/8 tsp yeast. Total fermentation time was about 27 hours (overnight in the fridge).
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Looks great!
Thank you. This turned out better than most of my recent loaves.
Credit to you especially working with the 80% hydration.
Thank you. The family ate it without complaint! Of course the dog loves anything I make, but that's a low bar.