50% Whole Wheat Bread
Last night, using the boule recipe from "Artisan Bread in Five Minutes a Day"... I substituted 3-1/2 cups of the All Purpose flour with Whole Wheat flour, added 2 Tablespoons of vital wheat gluten and didn't add any extra water this time. Initial rise 3 hours, second rise out of fridge was 2-1/2 hours (it was cold today). It turned out much better than my last batch :o) The crust was soft but crackley! Perfect!
50% Whole Wheat Bread
Last night, using the boule recipe from "Artisan Bread in Five Minutes a Day"... I substituted 3-1/2 cups of the All Purpose flour with Whole Wheat flour, added 2 Tablespoons of vital wheat gluten and didn't add any extra water this time. Initial rise 3 hours, second rise out of fridge was 2-1/2 hours (it was cold today). It turned out much better than my last batch :o) The crust was soft but crackley! Perfect!