全粒粉サワードウ

I’ve been trying to find a 100% whole wheat bread that doesn’t taste like cardboard, and the high-hydration dough really delivers—the crust crackles when you slice it, and the inside stays moist for days. It’s become my go-to for toast and sandwiches.

The crumb has that open, airy structure I've been chasing, and the deep, nutty flavor from the hard red spring wheat is perfect with butter. I'm impressed by how moist the high-hydration dough keeps it for days.

The crust shatters just right, and that high-hydration crumb stays moist for days without going stale. I’ve been toasting thick slices for breakfast, and the whole wheat flavor is deep without any bitterness—exactly what I hoped for.