Benjamin Holland's blog

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Been working steadily on my whole grain bread. 70% of the flour is 100% extraction wheat and rye. 30% is KA white flour. This is the best tasting loaf yet. it is moist and soft and surprisingly light.

Steady improvement with my Pain Complet, 70% true, total grain, home milled flour, 30% white flour. Not quite as much rise or as pronounced ears as one previous loaf, but best crumb yet, and actually a far better crust in terms of brittle and shattering texture and a range of dark toasty flavors. I'm handling these less and less, aiming for about 30 seconds of touching the dough over the whole process.

Been experimenting with scaling up a bit lately. Not quite as successful as when making one or two loaves, but we're getting there. These are "Complet" sourdough loaves. 70% true, total-grain flour, 30% white.

I've just made a breakthrough with my Tartine, home milled, 70% whole grain bread. It has 50% entire berry, whole wheat, 20% entire berry, whole rye, and 30% King Arthur white bread flour. 90% hydration.