Back to basics. No improvisation this time. 75% freshly home ground wheat was used. Retarded overnight for 12 hours and baked directly from the fridge in a DO.
didnt do a good job transferring the dough into the DO. Otherwise i think oven spring could be better but mind you this is 75% whole wheat, so no complaints. Happy with the crumb
Very nice! Perfect crumb
PY, the crumb looks great for 75% wholegrain flour used. Congratulations!
Well done and happy baking PY!
Joze
Well done :)
Ru
That's a lot of whole wheat for such a lovely crumb. you should be proud.
That is a lovely crumb for that amount of wholewheat! Bet it is delicious!
Well done and happy baking
Thanks for all the encouraging comments