150g 75% hydration
300g bread flour
100g white whole wheat
25g BRM wheat germ
295g water at 85F
9g kosher salt
Baked on a stone at 450F for 10 minutes, reduced to 425F for 5 minutes, turned around and baked at 425F for 20 minutes. Loaf had an internal temperature of 206F at 35 minutes so I turned the oven off, left the door cracked open for 5 minutes, and then cooled on a wire rack.
I think I've mined this vein of bread enough for a while. I can't decide whether to go with a rye next, I've been reading my copies of Clayton's "Breads of France" and "Inside the Jewish Bakery" a lot, or to go with another crack at my Anadama and Pioneer Bread recipes. I'll give that some thought while I wash the cars in the driveway this week. I can't miss my chance to take advantage of the expected warm weather.
Comments, humor, and questions are welcome.