Whole wheat molasses sourdough on the right, type 110 whole wheat on the left.
View attachment 267430
It was my first time playing with T110, I really like the flavor of it and the texture turned out really nice. The dough is
300 g ABC+
100 g type 110 (central milling)
9 g salt
320 g water
80 g starter
I need to work on my batard shaping as it came out flat. It spread the instant I turned it out of the banneton.
View attachment 267431
The other loaf is
300 g ABC+
100 g whole wheat
260 g water
20 g milk powder
40 g molasses
20 g honey
6 g salt
10 g butter
80 g starter
I turned out fantastic. Soft and a little sweet, just a hint of molasses. I can't wait to make a sandwich with it. The shape is way better than the other loaf.
View attachment 267432