|Whole Wheat Loaf|
The bread swelled, but did not spring up as much as I had hoped and ended up with a dip in the middle. I think this is because I did not leave it long enough under steam. It took a lot longer than I expected to reach the internal temperature of 212 degrees F (100 degrees C) than I expected (I had to leave it in for 6 minutes longer than I intended) so I think that if I leave it longer under steam, more of the water might cook out and then it would require less cooking time after removing the steam.
|Nice, dark, "burnished" crust|
|Whole Wheat Bread with the Recipe|
|Finally managed to get a minor "ear" on the crust|
Still need to work on shaping and scoring, but I am getting better.
|Crumb not as open as I would like.|