We are still baking bread. I have baked a white bread with a sort of nice slash pattern on the side of the bread and Ed has baked a 20 hour retarded (in the refrigerator) fermented bread with 20% whole wheat flour.
Ed’s Pain Rustique – based on 50% poolish (6 hour fermentation)
Ed’s Pain Rustique – Nice crumb
A 1.2 kilogram 20% whole wheat loaf by Ed (20 hour retarded first fermentation)
