Good morning from, the East valley AZ. Sourdough foundation. Also known as, my kitchen.
Today's exercise, high extraction of whole grain bread.
The players are:
High gluten bread flour
Sprouted Whole wheat
Sprouted Whole spelt
Dark Rye
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Gorgeous crumb . They rose very well. Very nice scoring. How is the flavor ? c
I haven't actually tasted yet. As is par for the course, I was impatient and wanted to see the crumb before I hit my bed. At least the loaf was completely cooled!
pain de campagne. (French country bread)
For this bake, the proof was done at room temperature for a full 60 minutes. All the other parameters are the same. The whole grains can be switched out for any whole grains. Being mindful to keep the ratio the same. I.E.
High gluten : Total whole grain
The preferment is actually well fed, ripe, 100% hydration sourdough culture.
Enjoy a sandwich! c
We had chicken salad and tomatoes on ours . 👍
Nice scoring and great looking crumb. 👏👏