The recipe and method used to make the bread in this post is identical to this one with one extra addition. 14g (4% baker’s percentage) of wheat bran flakes are soaked in water, kept in the fridge overnight and strained before added to the preferment along with the coarse part of the ww flour and two starters, sourdough & sourwort.
Photos from this attempt:
Verdict
Mmmm om nom nom, this is serious whole wheat stuff. Suprisingly airy and soft crumb despite the large amount of bran in there. You can certainly feel and taste this fiber bomb exploding in the mouth. A thick slice slathered with butter will keep you full for many hours during the day. Ambrosial.
Savvas
- PANEMetCIRCENSES's Blog
- Log in or register to post comments
Looks like an excellent loaf!
Just a perfect wholegrain loaf, well done.
Benny