Loaf, sliced
Those five slices are now part of my lunch sandwiches for tomorrow. And this loaf's twin is in the freezer for later. The flavour is superb, I think it is down to the wholemeal flour (the Canute brand from Eling Tide Mill) but the only way to be sure is to make an otherwise identical loaf with bog-standard wholemeal flour. The texture of the crumb is good too - I will persist with the poolish method as it is simple enough.
The dough contains 250g rye flour, 250g strong white and 500+g of the Canute brand wholemeal. (Not sure how much it was over 500g, I made an error by adding a bit too much water and compensated by adding small amounts of wholemeal while working the dough).
Loaf, sliced
Those five slices are now part of my lunch sandwiches for tomorrow. And this loaf's twin is in the freezer for later. The flavour is superb, I think it is down to the wholemeal flour (the Canute brand from Eling Tide Mill) but the only way to be sure is to make an otherwise identical loaf with bog-standard wholemeal flour. The texture of the crumb is good too - I will persist with the poolish method as it is simple enough.
The dough contains 250g rye flour, 250g strong white and 500+g of the Canute brand wholemeal. (Not sure how much it was over 500g, I made an error by adding a bit too much water and compensated by adding small amounts of wholemeal while working the dough).