Today I baked a couple loaves of the Overnight Whole Grain Sourdough from the Handbook recipe section. It certainly looks good, and smells divine! I'll cut it later (or tomorrow) to check the crumb, but happy so far! Bulk fermented overnight, then shaped and proofed for 2-3 hours in baskets. Onto peels, slashed and baked with steam on the granite slabs. The whole wheat starter smelled fairly sour and there's a good dollop of rye flour in the loaf so I'm interested to taste it!
Not a lot of oven spring but a decent burst at the scoring (and crispy looking ears!).
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Thise loaves look wonderful. I am going to have to check out the recipe part of the site!
I cut into the Whole Grain sourdough from the handbook recipes today, and was very pleased. For a 100% whole grain bread the crumb is nice and open, though the bread is moist and 'heavy'. I know, it's a bit contradictory to say the crumb is both open and dense, but I mean it has generous holes while still being moist and chewy. The crust is also chewy on day 2. The taste is pleasantly sour; good for this blend of flours. Excellent with just butter, and toasted with some chevre with roasted red pepper. Yummy!
I'm definitely going to try this.
I haven't been brave enough to try 100% whole grain with sour dough yet, but looking at your results, I think i'm just going to do it!!
Happy baking!
whole grain bread. I like mine a bit darker and baked to 210 F on the inside. Since they are so wet to begin with and hold on tho the moisture so well I like to bake them a bit more to get the gum out the crumb. It is a personal preference for sure. Well done and
Happy baking
I know what you mean about gummy crumb in the whole grain breads, especially with a good dollop of rye flour. However, this one wasn't what I would call gummy. It's so difficult to find the right words to describe, you know? They were in fact baked to around 210 F on the inside and were moist and chewy, but not that really sticky gummy gluey-ness that some heavy whole grains have.
you aware that the temperature to bake whole grain breads, none rye, need to be higher than white breads. It took me long time to figure that out. For high % rye breads you really need to let them sit for a long time before slicing them to let the moisture redistribute, soften the crust and set the crumb - 202 F to 205 F is fine for them.
Wow those look delicious!
That was one of my first ever sourdough recipes I tried. It didnt turn out at all and I have been hesitant to try again! Maybe some day soon though.
So good job!! Those looks fantastic! mmmm