Todays bake: wannabe wholemeal bread (I usually use half white half rye and graham flour for this, but I ran out of graham and had to use an ancient wheat (ølands wheat) instead, white not wholemeal...). The hydration is at 64%.
I forgot to take a picture before I cut into it. (I know I'm not the oldest person on this board but I'm willing to bet I'm the most senile... )
The dough was retarded in the fridge overnight. I find that streching the bake over 2 days works better with my day and schedule, it does seem to get a bit rushed if I attempt to bake in just one day.
Oh, and a question... it had quite a lot of oven spring, does that mean I should have left it to proof longer?
This one is a danish 100% rye loaf I baked monday. It suffered a case of extremely bad planning (note to self: do not make kebeb skewers that need to be grilled at 275C while rye loaf is in oven at 175C). It turned out a bit on the wet side (need to adjust the recipe a bit I think) but smelling great and with a pronounced sour flavour. Mmmm, rye. It will be better tomorrow I think, the crust was still a bit hard.