This evening I baked a boule with dough refrigerated overnight. The flour mix was 57% Hodgson Mills Whole Wheat, and a 1/4 cup (3.8%) of Bob’s Red Mill Vital Wheat Gluten, with the balance made of my standard Eagle Mills flour from Costco, with a 70% hydration. The final proof was done in a banneton.
I am reasonably pleased with the result, however, some larger holes were anticipated. We’ll be having this bread with soup this evening with some left over for sandwiches or toast in the morning.
