I had shoulder surgery a little over three months ago, which cut into the baking time pretty severely. I spent the last ten days rebuilding my starter, and made my first loaf yesterday. 100% fresh-milled whole wheat sourdough using Reinhart's basic whole wheat bread recipe (except no yeast).
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Looks DEEE-lish!
Which of Reinhart's books was this formula from? Page number, please?
Which variety of wheat grain did you use?
Thanks! It's p.95 from Whole Grain Breads. This was hard white wheat.
I like how your scoring makes it look like the Sydney Opera House.
https://en.wikipedia.org/wiki/Sydney_Opera_House
How's the crumb?
Lance
I agree, that’s a beaut!! It reminds of the Sydney Opera House. Bet it tastes great. I hope your rehab post-op goes well.
Happy Baking
Benny