...considering how I treated it.
The flour is 100% whole wheat, all but about 55g either prefermented in a SD levain or included in a soaker along with some rye chops and home-sprouted wheat berries.
I had a limited amount of time for bulk fermentation, so I added about 7g of instant yeast for a quick BF. I then shaped the loaf, put the pan in the refrigerator and headed out for the evening. The next morning (17.75 hr later) I took the pan out of the fridge and immediately baked it at 350°F/175°C. I wasn't expecting much, figuring the loaf would be overproofed.
I was pleasantly surprised, my only complaint being that there was little oven spring (understandably).
I can only conclude that bread is a lot more forgiving than I gave it credit for.
What an amazing crumb. And it looks delicious. Lovely!
It is tasty but quite dense.
Now that's some real Weizenbrot.
when I baked the roggenbrot!
I live in toronto and i am finding it also impossible to find a place that sells 20 kg bags of whole grains so that i can make my flour from various grains. does anybody know where i can buy that? antonietta f
and your local health food stores.
I will thanks Antonietta f