Some of my breads after listening to the bread series
After a month listening to the SCS bread series a picture of my 80% whole grain flour 70-1.6 bread with a hydratation stage of 30 min. 45 min bulk fermentation, 3 stretching's with 10 minutes interval; Proofing in bread-pan for 1h30m. Baking in oven of 230°C for 15 minutes with steam from poured in boiling water underneath the rack, followed by 25 minutes at 200°C. When I took the bread out of the oven I was so pleased with the result that I took a picture of it to share it with you guys.