For this attempt I used less water and slightly modified the amount of whole wheat versus white bread flour. The recipe was:
- 750ml water
- 300g whole wheat flour
- 700g white bread flour
- 11g yeast
- 19g salt
The first loaf I baked with this was done on the following day and the crumb was similar to typical sandwich bread. The taste was fine, but it did not deliver the results I was looking for. Baking with it a few days later produced a better result, more in line with my ideals of an artisan bread. Overall, this time the oven spring was better, the loaves rose higher. The pictures speak for themselves.
This came out a bit oblong because of the score pattern.
This later version has a clearly irregular hole structure and produced a superior product in terms of taste to the one baked only the day after. The experiment was inspired by the book “The New Artisan Bread in Five Minutes a Day”.