Does it not look like the face of Spiderman – one of my favorite characters? 🙂
This loaf was the last and the best one I baked with multigrain bread flour.
FYI – I cannot recommend the multigrain bread flour – it does not rise much. If you are looking for better crumb, either have a warmer place to proof the dough (my kitchen is around 17C during winter and I am not patient enough to wait too long), or use the old, good plain bread flour.
This loaf contains:
- 1 1/3 cup whole wheat starter/levain
- 2.5 cups of water
- 4 cups of multi-grain bread flour and 2 cups of all purpose flour (i had run out of bread and multi-grain flour)
- 2.5 tbs sugar
- 2 tbs salt
Everything is mixed and I stretched and folded it 4-5 times before I left it to rise overnight at room temperature; these happened yesterday evening
This morning I shaped it and placed in a mixing bowl upside down and left for proofing in the oven for 5.5 hours
Baked at 350F oven (non-prehetaed) for an hour