first time using my new proofing basket, lined with a flour sack towel

beautiful loaf

I had high hopes for this. It looks great. But there’s definitely room for improvement.

Mostly followed the 100% Whole Wheat Sourdough from The Perfect Loaf. I halved the recipe to only make one loaf, but for some reason I did not halve the levain.

I liked the idea of sifting out the biggest grains of flour and softening them with boiling water.

My loaf seemed done after 45 minutes in the oven. The crust got very dark and the bottom was a bit burnt. I also didn’t let the oven preheat for an hour, just 20 minutes probably. When I took the bread out the internal temp registered about 210°F so I thought for sure it was done, but when we finally tasted it, it seemed a bit gummy near the middle. I didn’t really like the flavor either. I’m considering getting some Daisy whole wheat flour from LFFC. Possibly some spelt too.

I really wanted to like this because whole wheat is so much better for you than white flour. Not sure I will ever be able to get on the 100% whole wheat bandwagon though.

I just had a slice, toasted, with mayo and ripe tomato slices on it – delicious. I guess it just wants to be toasted.

I used my new cast-iron combo cooker that I purchased specifically for baking bread. Next time I use it I will lower the temp so the bottom crust doesn’t get so burnt before the bread is done.