This week I test tested 20% and 30% whole wheat Pullman loaf bread, to confirm if still sandwich bread texture. The 20% whole wheat Pullman loaf was cut while still warm, the 30% whole wheat Pullman loaf was sliced after completely cooled. I used fresh mill Einkorn wheat for whole wheat portion and fresh yeast for yeast portion. As weather was colder I used my Brot & Taylor folding Proofer for bulk fermentation and final fermentation and I was also using for making new sourdough starter from Einkorn whole wheat. I really like flavour and texture of the 30% Whole wheat version.
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That looks delicious. A perfect loaf. Thank you for sharing it.