Steady improvement with my Pain Complet, 70% true, total grain, home milled flour, 30% white flour. Not quite as much rise or as pronounced ears as one previous loaf, but best crumb yet, and actually a far better crust in terms of brittle and shattering texture and a range of dark toasty flavors. I'm handling these less and less, aiming for about 30 seconds of touching the dough over the whole process.
- Benjamin Holland's Blog
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That crumb is almost unreal!
That's a gorgeous crumb!
Looks beautiful!
And I agree with the jaw on the floor comment! It is unbelievable how you get such an open crumb for that amount of whole grain!
for all the kind words!
curious what kind of mill do you use?
Grainmaker, motorized.
Well done and happy baking. You kniw you are there when you never touch the dough:-) That is what apprentices are for!
If you want more height and a more rounded loaf then just bake the thing in a Dutch oven. Any deep pan or pot will do just tip the dough out onto baking paper and lower the whole thing in.
That's actually my current practice. I just recently tried baking a loaf without a dutch oven for the first time (not this loaf, a different one), just as an experiment. It is unbelievable how poorly that went.