Baked these yesterday afternoon. Tartine basic boules with 50% Bob's Red Mill WW and 50% KA AP at 80% hydration. Overnight in the refrigerator. I usually pop them, one at a time, right into the hot Dutch oven, but this time I let them sit out at room temperature for a couple hours. Not sure if it made any difference, though they seem to have a bit more oven spring.
Best, jims
Beautiful, Jim.
Beautiful loaves !
Thanks for the positive comments. They were scarfed up pretty quickly by the family so I guess the taste was okay. I was pleased with the crumb as well.
great inside and out and that crumb for a 50% WW is really spectacular. Well Done! No wonder they disappeared!
Thanks dabrownman. I've had better luck with the crumb since I started using Bob's Red Mill whole wheat stone ground flour. Although there are so many variables who knows?
Also, I've tried different proportions from 30% WW & 70% KA AP to 70% WW & 30% KA AP. The 50/50 seems to be a good balance. ;)