When attempting a new recipe I will usually keep working at it many times over until things are to my liking. I will go through pages and pages of notes with various tweaks to temperatures, folding intensities, flour combinations, and numerous other things. When I finally make a breakthrough I refer to my notes and pictures and will write up a new post in the hopes my discoveries will help any readers out there looking to bake these loaves in their kitchens.
This entry is no different. I believe I’ve finally found a great combination of inputs to produce a superb whole grain loaf. In my last whole wheat entry, the result was around 75% whole wheat. This entry describes how to get a nice and light, moist crumb with a higher percentage.