Today's breads looking pretty. Used about 10% whole wheat flour. Baked in dutch ovens. First time doing stretch and folds as opposed to just kneading then letting rise. Did 3 s+f at about 30 minute intervals. Then divided shaped and put in fridge overnight for final proof.
I'm wondering what hydration level you used in those guys, and if you have a picture of the crumb. Really nice color. The dryness of an indoor oven can really enhance the color, I've noticed.
Thank you michael! I liked the color on these ones too. I gave them an extra few minutes in the oven Than usual. these were About 75% hydration. the crumb isn't as open as I hoped but it was soft and tasted good. Im thinking it was my shaping technique Or not long enough first rise? I can't figure out how to put another photo up here please help.