At least from an appearance standpoint, this one is closer to the truth:

The recipe was similar to the first attempt, but this time I gave it more total flour, yeast, and time.

The recipe:

375 grams bread flour, 125 grams (fresh milled) hard red winter wheat (500 grams flour total, which gives the following baker’s percentages), 325 grams cool water (65%), 15 grams honey (3%), 20 grams oil (4%), 10 grams kosher salt (2%), 1 tsp instant yeast.

Continue reading “Easy Sandwich Bread With Whole Wheat — 2nd Attempt” →