Dave Miller on Baking with 100% Whole Wheat
...the weekend was spent analyzing what can go wrong and how to fix it–the causes of over-proofing, under-proofing, bad color etc. If you’re scaling ingredients, noting the temperature and controlling variables as best you can, it’s a matter of deduction to correct mistakes. It’s been my experience that after practicing with a particular bread recipe over and over again I can tell by appearance when a loaf is going to succeed or fail. The ideal brea...