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jonuxuk
kboy
I’m working from a Dan lepard recipe which is 60%white 40% wholemeal/rye
So in the loaf above I went 300g white 150g wholemeal 50g rye, leaven and water were a bit more than I’d normally use in a white loaf.
May dial down the wholemeal and rye next time, as you suggest. This is the first white/wholemeal mix I’ve done as I mistaken thought my missus 8grain was wholemeal, but it’s white..
Don’t think I’m overproofing as they are getting the long slow prove overnight in the fridge. Think one of my mistakes is not baking from cold, and letting it warm up to room temp as the oven heats.
Just brought an oven thermometer so I can know what the temp is inside the oven, which hopefully should improve all of my baking..