Today I took the same proportions and basic methodology from my previous sourdough post but replaced one cup of white flour with whole-wheat flour in an attempt to get some more interesting flavor. I also added some sesame seeds, and I only kneaded the bread once before allowing it to rise.

Unfortunately, I think I didn’t add enough salt, so it didn’t have much flavor. Here are a few photos of the process:

Mixing the dough

First rise, a few hours covered with a damp cloth

Proofing after forming the loaf, about an hour

In the oven, right after removing the pot lid

Finished baking!

Crumb shot