I love bread. 70% total grain, home milled flour (57% wheat, 13% rye); 30% white flour (King Arthur); 80% hydration. I'm fairly new to natural yeast fermented baking, and brand new to this site. I baked this loaf a few weeks ago, and have been experimenting with a lot things since then to gain understanding of the inner workings of this beautiful and delicious food. Suffice it to say, none of them have turned out as well as this one (yet!) :)
All the whole grain flour I use comes from my friend Benjamin Holland, who's been home-milling for almost a year now, and who has some beautiful pictures on this site of the bread he's baked. Check them out!
- Michael Davis's Blog
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You Did an amazing job especially for that amount of whole grain in it! That crust and crumb is outstanding. Keep a diary to keep track of the breads and adjustments that you make. Well done!
I like the looks of that. Looks like you are finding the formula that will work for you.
That 30% white flour could be sprouted whole grain too just up the hydration to 90%:-) That is one fome looking loaf of bread! Perfect inside and out.
Well done and happy baking