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High Gluten and Wholewheat Bread
Baked 2 loaves of bread and experimented with a mixture of high gluten and wholewheat flour. Both were identical, but somehow one ended up larger than the other. I am guessing, I had more starter in one. I opened baked and scored at 7 minutes. I was aiming for an ear and scored deeply. I was very determined to get them ears. I was thrilled, I finally managed to achieve this. I did my Happy Sourdough Dance in the kitchen. I gifted one to a good neighbor and she was kind enough to take pictures for me for a crumb shot.
I was very surprised the larger one was so much more easier to roll. The smaller one was sticker and tougher as it bulk fermented faster. This really was an eye opener to me. Experimenting and picking up data was a great information and how to perfect on the next loaf. Please provide feedback, if I scored too deeply or not. ๐
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High Gluten and Wholewheat Bread
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