Followed the Tartine WW formula verbatim, used King Arthur's White Whole Wheat because it's what I had on hand. Final retard in the fridge for approx. 10 hours. These passed the poke test, but my instincts were still telling me they were underproofed? Above was the last loaf baked, and I let it proof on the counter for 30-40 minutes prior to going in the oven.
It was definitely the best loaf with the most spring. Any advice for me here? Is less noticeable oven spring indicative of an underproofed loaf?
First loaf: I don't think I scored deeply enough, or at enough of an angle. Should have let it bake longer instead of just being obedient to my timer.
Working with whole wheat is completely untread terrain for me. I only cut a small butt off one loaf (I'm giving them away as gifts) but the crumb seems much denser than other white loaves I've done. I love a nice, open crumb so I'll have to research how to achieve this with whole grain flour.
All comments and criticism are welcome!! I am here to learn and improve my baking techniques.
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Just lovely.
Very nice looking loaves. I would just recommend trying to use more hydration and minimal handling to get a more open, gelatinous crumb. But only if you want to, because these are beautiful. I'm sure whomever you are giving these too will be thrilled!
I would love to see a picture of the crumb!
bravo
Those are lovely!
proof and no more to get spring and bloom. looks like you baiked it. Well done and
Happy baking