13% Type 85 wheat
6% organic medium white rye
.2% malted barley flour
79% King Arthur bread flour
These loaves are milder than the past several due to a smaller percentage of whole grain. I kept the hydration high (because I’m a showoff) and the result is a tender, and very open crumb.
I’ve been on a quest to get better at the basics for a while now. My focus is always on the flavor and texture that each change in grain mix brings. I’m working to build that knowledge into a reflex before I go back to the additions of some of my earlier breads.
I’ll get back to more freshly milled whole grains next week. I’ve got some kamut I’d like to try so look out for that.