As you may recall, I have been playing with bread recipes, with mixed results. The texture was never quite great and the crust was wanting.
Good thing I have great friends that can come to my rescue!
So my friend Christine mentioned in the comments that I needed to get Andrew Whitley´s Bread Matters. She is an accomplished cook and baker so naturally, I welcomed her sage, kitchen wisdom.
But before buying another book, I thought I would give one of Andrew´s recipes a test drive. I found this article that he posted in the Guardian with one of his wholewheat recipes. The recipe calls for a longer ferment time with a sponge to allow the gluten and flavour to develop.
Since I wanted two loaves, I doubled the recipe and followed the proof time and baking according to this recipe here since I was not making buns.
And how did it turn out? Wonderful! Great crumb and very crispy crust, just the way bread should be. So thank you Christine for saving me time and money that I would have wasted on lesser bread recipes. I have placed my book order :-).