Sometimes you just want a simple loaf. The bread is 100% fresh ground white whole wheat naturally leavened with a three stage build. The hydration is a little over 75%, just kept adding a little water until it felt right, and the only addition other than salt was a small amount of sorghum syrup. The final proof was in the fridge because the dough was moving to fast for proper flavor development and then it only took a couple hours. It was slashed with a double edged razorblade mounted on a homemade handle (the most recent addition to my baking equipment) and baked in a DO.
Should go well with the broccoli salad, ham, green beans, and scalloped potatoes that will be for dinner. Not exactly a light meal but we practice portion control.
Stu
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Love the sorghum too - a bit of sweet to cut the bitter. Bet that crumb is pretty nice too! That dinner sounds comforting.
Well done and happy baking Stu
Very very nice!