More on White Sonora

My little cache of White Sonora wheat is almost gone so I decided to try a loaf of 100% (though I did add half a cup of vital wheat gluten).  The results weren't tremendously impressive, but not bad.

I certainly have had better and worse.  The floury seam in the middle is where I folded the dough over before putting it in the proofing basket.

The loaf is pretty dense, typical of whole wheat, and definitely has that texture.  The dough might have been a touch under-hydrated, but as it is, it's definitely usable.

As I have noted before (actually more than once) I often seem to get better results in the winter.  This time around I let the dough rise for about 10 hours before baking.

Actually, I probably shouldn't be too hard on the result: I usually don't get a whole wheat loaf to break along the top.  A rounded, smooth dome top is more typical (then again, there are occasional home runs [at least in winter]).