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