>>It may be my monitor but the loaves look a little pale - did you use flash?
>-
>>how long did you bake?
>
>They were in about 20 minutes. Probably would have been OK to go a
>little longer, but they seemed just about optimum, there was a little
>moistness that was a hit in the household.

Now that's a classic example of varying taste, all the recipients of my bread
prefer the crumb cooked until moisture is gone, so I would, naturally, bake to
a higher internal temperature and generate a deeper colour. "Chacun a son gout"
as the French say.<g>

>I flipped the loaves
>upside down on parchment for the trip to the oven after they had been
>rising on a board heavily dusted with flour. Thanks to that, the
>final top sides are remarkably well covered with flour. (I also think
>my Wheat Montana whole wheat flour is lighter than some whole wheat
>I've used -- whatever that could mean.)
>
>The loaf shot was flash, the slice shot was under a tungsten worklight
>setup I use for other photo work; wanted to try and show the texture
>better than on-camera flash.
>
Agreed. I have never managed to show crumb detail well, using on-camera flash.
The multiple reflecting cells of an open textured crumb just bounce the light
around and wash out detail.

>
>There were several things converged here that were outside my normal
>working methods, so there could be many differences in our results
>that could be attributed to my ignorance. Anyway, the results will
>encourage me to do some furtherI don't hold a monopoly on baking expertise and
knowledge. A recipe can never be more than a starting point , especially given
the inevitable differences between ingredients in our 2 countries.

>Thanks again,
>
>DaveT
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