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Behold, whole wheat


5. 10am

This is the fourth loaf variation I’ve tried from the Tartine Bread book. I was surprised that 70% while wheat was still so soft but compact crumb, and had good rise and ovenspring.

Pretty darn tasty.

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This entry was posted on Sunday, February 5th, 2012 at 11:06 am and is filed under life. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

3 Responses to “Behold, whole wheat”

  1. Kathy Hattori Says:
    March 4th, 2012 at 11:21 pm

    Beautiful loaf! I just saw your polenta bread on Flickr and had the same problem…it’s a bit of a beast to get into the hot cast iron pan and it’s a flatter than I’d like but the taste is incredible. Thanks for sharing – it made me feel like my pancake polenta cowpie was actually “normal”.

  2. Christian Stoll-Dreeszen Says:
    March 19th, 2012 at 5:06 am

    That looks so good. Care to share the recipe?

  3. Cathy von Hassel-Davies Says:
    April 10th, 2012 at 4:35 pm

    Those loaves look awesome!!! I bet they were delicious.