Quick post today, since I won’t be reciting the recipe. I stumbled upon the recipe in one of the bread-baking groups. It picked my interest primarily because it only uses whole wheat and nothing else. Second reason was the kind of whole wheat flour that was described in the Bread & Companatico blog post — sifted whole wheat. I was in possession of stone ground sifted whole wheat by River Organic Milling, which I have yet to appraise for bread-baking purposes. I’ve had inconsistent success with that flour, which I attribute to my limited bread making experience. Since I don’t create my own bread, but faithfully follow the printed recipes, I had hard time finding recipes calling for that specific flour type. So imagine my excitement when I found one, especially the one using ancient kneading technique, and the one looking so beautiful.
I loved the recipe. Everything outlined in the method made perfect sense, the gradual water addition, the slow kneading, the overnight retardation. After all said and done, you end up with beautiful hearty loaves of complex and rich flavor, lovely texture, beautiful in both crumb and crust. Must add here that the bread keeps beautifully. Even when slightly stale, it freshens up wonderfully well in the toaster.
I highly recommend this recipe, will definitely try it again. Note for next time: deep and decisive slashing is a must.