Hi everyone, long time no see! I haven't been baking in a long time and posting in even longer. Starting to get back into the swing with 100% whole wheat bread from Reinhart's Whole Grain Breads.
It's delicious and surprisingly light. It's no Wonder Bread, but it's light years from my previous heavy, dense attempts at whole wheat. I used locally farmed sheep's milk buttermilk which gives it a nice tang.
-Joe
That's a seriously good-looking loaf of bread!
Paul
WOW! Nice Wholwheat Bread! Looks perfect from here!!
I just finished reading the first few chapters of his "Whole Grain-New Techniques-Extraordinary Flavor" and have a dough rising right now using my recipe but his technique.
Did you use his starter or biga/soaker/final dough technique for this beautiful loaf?And how was the flavor?
I'm eager for comments on this technique.
Yes, this recipe used both a biga and overnight soak. The flavor is delicious! Rich and nutty, makes wonderful toast and sandwiches.
-Joe