Today's Bread

Today's bread has no title -- it's just a casually constructed sourdough, using the firm starter that was left over after a refresh. I added 1/3 cup of the King Arthur Harvest Grains (soaked in water), about 1 cup KAF White Whole-Wheat, and KAF Bread flour for the rest -- a couple of squeezes of honey, and a couple of tablespoons of KAF Baker's Dry Milk (just to see). A 3-hour rise (or so).

These pictures don't quite show how very dark the crust has become. The cuts were made with the knife held almost horizontal to the top of each loaf (and more cuts seems to work better, as you can see by comparing the first loaf, on the left, with the second, on the right).

I've been painting the loaves with water before sliding them onto the stone and placing an aluminum pan over them for 10-15 minutes at the beginning of the bake -- it's not much!

After cooling, the loaves themselves are soft, not hard (today's a rainy day, too), and there's a faint honey or floral scent.