Hello from Oregon

Hello from Oregon

Hello all.  What a great place. I’ve been baking bread 30+ of my 45 years.  In the last couple of years I have discovered natural lavains and high hydration doughs ala Tartine like so many others.  My current goal is is a 100% whole wheat loaf inspired by this:


This is yesterday’s progression loaf at 50% whole wheat

Off to find a little input about a couple issues.





Source: Fresh Loaf