75% Whole Wheat Levain Bread

From Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Cookbook

Author(s): Ken Forkish

Page 144

Cuisine: North American

Course: Breads

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

5 years ago

★ ★ ★ ★ ★ 5/5

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So delicious! Love the complex, earthy flavor of this bread! This didn't rise as much as the mostly white loaf I made with the same levain but still delicious with a nice crumb and crisp crust.

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