Hello all. What a great place. I've been baking bread 30+ of my 45 years. In the last couple of years I have discovered natural lavains and high hydration doughs ala Tartine like so many others. My current goal is is a 100% whole wheat loaf inspired by this:
http://www.thefreshloaf.com/node/33735/home-bread-fighting-gravity?destination=node/33735
This is yesterday's progression loaf at 50% whole wheat
Off to find a little input about a couple issues.
John
Welcome, John! Lots of other Oregonians here too.
Thanks Floyd!
Anyone in Eugene? I can't imagine not.
Yup, I'm sure there may be at least a couple on here besides me.
As we speak, I have a couple loves of 100% whole sourdough in the oven right now! Although I think I may have over proofed them…
How did they come out? What makes you think you over proofed them?
two years ago. Portland now.
They came out a bit flat, but really good flavor. When I went to shape the loaves, the dough was very slack, much more so than it had been 2 hours previously. I just figured I waited a bit too long to shape them.