Sunday Bread Baking

Every Sunday I make bread usually a sour dough of some kind from a starter I began from an own grown apple  over 7yrs ago.
Today I made whole wheat with caraway seeds, adding extra organic wheat germ and wheat gluten ( as whole wheat is low in gluten).
The breads are fat free and dairy free.
The results are good, I allowed a 7 hour prove at room temp. ( approx. 85f)


The bread is mixed in a very large  food processor ( 14 cup) for less than 5 mins, then mixed and placed in a bowl for 3 hours covered.

Then shaped and allowed to "ferment" prove for another 4 - 5 hours at room temperature

Baked at 450f in  steam....added  water and ice cubes in tray at base of oven  and steam/water sprayed half way through.for approx 25 mins middle of oven

Re-sprayed when removed from oven