I've made a variety of breads in the last few weeks. First of are a couple types of whole wheat bread.
This one is a 100% whole wheat bread at about 90% hydration. The bread had a nice whole wheat flavor with minimal sourness. The crumb felt dense but was not dry. I would have liked more flavor contribution from the starter.
This first bread is the dark Silesian rye from Leader's Local Breads. I like how the loaf looks, and it tastes and smells wonderful like good rye breads do.
This next loaf was a whole wheat and rye sandwich loaf that I brushed with olive oil. It had a nice texture and was great spread with hummus or used for sandwiches.
The process of making this loaf moved me from a sense of worry and frustration at the low point to a state of surprise and wonder at the finish. I baked the rice porridge loaf from Tartine 3 this week (25% whole wheat, sourdough, brown rice).
Schedule:
I've been baking bread at home for about 5 years. I mainly use recipes from Leader's Local Breads, Robertson's Tartine 1 and 3, and a few of Reinhart's books. I like making a variety of breads, but I tend to favor those using sourdough and whole grains. My starter, Tom, is about 5 years old and is currently fed with AP flour.
I've enjoyed reading the blogs and recipes on this site, and I look forward to learning more about bread making with everyone!
