No Knead whole wheat bread, 12/4/17

Apparently the inside dark color must come from the long rising time. I used straight whole wheat flour but it somehow colored during baking. Caramelization? I did not add any coloring. I think it was the fermenting process.

I watched the Jim Lahey Mark Birman videos and recipes but wound up with my own version. You might understand something from the notes I wrote up towards the end. I'm thrilled to have made this happen. Crust is right, inside is a texture and flavor I like.

Now to decide whether to slice and freeze. I usually reheat bread slices in my cast iron fry pan on the stove top...
The oatmeal is just there to keep things from sticking.

My measurements are all eyeballed and somewhat described in my notes.