A blog about food and sourdoughbread
Baking with whole grain flour can be a challenge. It’s not a problem as long as you stick to lower amounts, but when you start to approach 50%, you may run into difficulties, such as flat, dry, and dense bread.
It doesn’t matter how healthy it is nobody likes dry and dense whole wheat bread.
I’m a typical weekend baker. In the weekends I have at least some spare time.
The weekdays are hopeless.
I get up early an goes to work, and I stay there for at least 9 hours. When I come home, there seems to be an endless list of things that have to be taken care of if the house is not supposed to sink down in total anarchy.
With two kids and a cat in the house, that can happen very quickly.
This is my second attempt to bake the perfect sourdough baguettes.
I published a post about baking sourdough baguettes in November last year.
I wasn’t happy with the result, something I also mentioned in the post.
The oven spring was poor, and the crumb was not as open as I wanted.
When I wrote that post I was quite satisfied with the crumb, but after having studied other baguettes, I realized that it was not open enough.
