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.


3 Responses to “Behold, whole wheat”

  1. Kathy Hattori Says:

    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:

    That looks so good. Care to share the recipe?

  3. Cathy von Hassel-Davies Says:

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