Wholemeal flour is notorious for being difficult when it comes to creating a good crumb. Looks like you've done it, is it similar to other no knead recipes where the dough very hydrated and you cook it in a super heated dish to create steam?
Wholemeal flour is notorious for being difficult when it comes to creating a good crumb. Looks like you've done it, is it similar to other no knead recipes where the dough very hydrated and you cook it in a super heated dish to create steam?
Yes, that's exactly it. I baked it for 30 minutes in a cover dutch oven and then about another 15 uncovered. It was also a mix of about 25% whole wheat and 75% bread flour.
