this is actually a test loaf to obtain some feedback on the possibility of a mikro bakery. Only 10% wholewheat freshly ground with 5% levain bulk fermented at 26c for 6.5 hours with just a little tang. Decided not to go for a bold bake to cater for the asian palate n also a softer crumb.
what do you guys think?
This is a very nice looking loaf but the important thing is, how does it taste?
Tastes wonderful, it's got a bite but tender, slight tang on first taste but no lingering sourness. occasionally a burst of sweetness from the cranberries. Yum --
Looks pretty perfect to me! Beam over a piece to me to try :).