I made another « boule » loaf yesterday morning, this time with farine complète (whole wheat flour). Actually, I used a mixture of about two-thirds whole wheat flour (type 110) and one-third bread flour (type 65). I made the bread with yeast from China that I ordered from amazon.fr.
I used the same bread-making method that I used earlier in the week: make a "high-hydration" dough, with 80% of the amount of water by weight based on the amount of flour. In this case, it was 400 grams of flour and 320 grams of water. The dough was very sticky but I was able to shape it on a floured work surface. I baked it in a covered, pre-heated pot in a hot oven (450ºF, 230ºC). Here's the result.
This is my boule alongside two baguettes that Walt bought at the village bakery yesterday. It's always good to have bread on hand. In our experience, bread like this freezes very well. Thawed and then heated up at low temperature in the oven, it tastes as fresh as when you have just bought it home from the boulangerie.
Another photo of the same boule — we didn't eat any at lunchtime, because it was still too hot and fresh to slice.
But we did slice the boule in the evening, toasted the slices, and enjoyed them with some rillettes (potted pork, French style) and cornichons (pickled gherkins).