I got to participate in another King Arthur online class with Christine, this one about Honey Whole Wheat Bread and Rolls. The recipe was easy and good, and we got some nice results. I suspect that there was some issue with my proving, since the crumb is uneven. You can see in the third photo above that it’s more open in the top two thirds of the loaf and more dense in the bottom third.

I also wish I had been able to get a browner crust on the sides and bottom, so that’s something to tinker with in the future. The top crust was very nice, but the bottom and sides didn’t match it. The sourdough boules that I make are not baked in a pan, so I’m not used to that particular aspect. I bake the sourdough in a preheated pan and never have problems with it browning on the bottom. For this whole wheat sandwich bread, I’m assuming I have to put the pan on a preheated baking stone and/or keep it lower in the oven to get more bottom browning.

It’s a nice bread: soft, easy to make, easy to cut, and with an unassertive flavor; very well-suited to sandwiches.

It’s been fun and educational to gain more experience baking yummy bread!