Dave Miller on Baking with 100% Whole Wheat
...of course, on temperature). Once the proofing is done the dough goes into a 500° F oven for 20 minutes. The temperature is reduced to 450 degrees for the final 30 minutes. Steam is important. In a home oven I prefer baking in a cast iron pot. A LABB member shot video of the workshop that we hope to be able to share. When that video becomes available I’ll make sure to link to it on Root Simple. The shaping method he showed us was straightforward an...