May 26, 2015 - 4:26pm
Variation on a theme
I decided to change up my regular almost no-knead bread. I replaced about 26% of the bread flour with white whole wheat and added a tablespoon of wheat germ. I think I prefer it this way. I like the texture the whole wheat adds.
I think it is time to move on to a new recipe for my sourdough bread. I am considering either going with the 1-2-3 recipe or the Norwich Sourdough recipe from Wild Yeast blog.
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will be great moves and you can up the while grains in them to 30%^ to perk up your new found favorite tastes - just get the hydration up to 75% and do an autolyse for the more whole grain versions. This is one fine looking loaf of bread and it has to be tasty.
Well done and Happy Baking
The recipe for the Norwich sourdough is appealing to me. I noticed in her recipe that she is using all-purpose flour. I usually use King Arthur bread flour. I wonder if it will work okay with that or if I should just use the all-purpose.
My order for a spiral dough hook for my Kitchenaid came in (and it works like a dream! So much better than the "C" style) and went ahead with the Norwich sourdough. So here is what it looks like right out of the oven:
Now an agonizing wait for it to cool! When it does, I will upload a crumb shot. Just hope it looks good on the inside!
And here's the crumb shot. Not too bad for my first try.
Could be a little more open. I think it's because I didn't wait a full 2 hours for the final rise. It just seemed like it had risen so much and it felt like it was ready, but I probably should of waited a little longer. I am loving the texture of the crumb. Very tasty. I am going to try retarding the final rise and see how it comes out then.