Today’s bake was 50% whole grain (spelt, rye, & whole wheat) and 85% hydration. I was very pleased with the oven spring - in fact it was so strong it blew out my double score (likely some operator error there too). Considering the high percentage of whole grain I was quite happy with the openness of the crumb, although it’s a bit uneven. Probably a result of my limited shaping skills. This is one of the most delicious loaves ever!
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Your crumb looks very good.
Happy Baking!
Thanks! The never-ending journey for the perfect crumb.
That is really great oven spring you’ve achieved for a 50% whole grain. I’ve never had that good a bloom on my 50% whole grain breads. The crumb is really excellent as well, great bake.
Benny
Thanks Benny!
Looks really nice! Can you post details about your recipe and method? I've been trying to nail down a higher percentage whole grain loaf, to improve flavors, and that crumb and rise you got there is impressive.
Thank you naturaleigh! This recipe is from the website www.theperfectloaf.com. It’s an excellent site with many recipes and good instructions on methods and all things sourdough. I’ve made a number of the recipes and they’ve all been successful.