Monday, October 13, 2008
I recently converted my bread over to a whole wheat (20%) and have almost worked through all of the issues. These loaves are coming out large, round and great tasting...more importantly, the crust has remained near perfect. I'm still getting a few splits, but I'm adjusting my hydration and proofing...it'll get there. Enjoy!
Posted by Gfron1 at 6:41 PM