Nostr

This is one of my loaves from Chad Robertson's famous Country Loaf recipe. The percentages are 50% unsifted flour from wheat berries that I milled myself using the mockmill, and 50% sifted, organic bread flour.

The 50% unsifted wheat flour is as high of a percentage as I've been able to achieve, while retaining good oven spring. The depth of flavor was wonderful at this ratio as well.

https://void.cat/d/Bdm1Hd2P2Ynu3nCuvcbwjz.webp

#grownostr #countryloaf #chadrobertson #mockmill #permaculture #baking

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Discussion

Sir Libre 2y ago

Even though I try not to eat bread anymore, that looks delicious

Scott Crosby 2y ago

Thanks! I try too. On the one hand, the slower fermentation of Robertson's Country Loaf recipe makes the bread much easier to digest, and milling the wheat berries myself right before the fermentation begins, keeps the nutritional value high. Still, after several weeks on keto, one slice made my weight jump by like 5 lbs! Yikes!