I know this bread ain't too fancy or sophisticated, but this forum has been a bit slow...
Peter Reinhart's Whole Grain Bread page 82
The only modification that I did was use KA whole wheat flour instead of grinding it myself. Next week I will take out the country living grain mill and try this same recipe with fresh hand ground flour.
Hey, BKSinAZ!,What a lovely looking wholegrain loaf! Is it the Sandwich loaf at the beginning? Isn't it wonderful to see how effective Peter's novel approach is towards wholegrain baking?
Would you post a crumb picture?
BTW, i have the book, and the cover doesn't carry a round sticker as shown above. What does it say?
But the book has won a James Beard foundation award, see http://www.jwu.edu/content.aspx?id=33100 . And the fuzzy circle does look like a Beard sticker.
As requested, here is the pic of the crumb.
What a beautiful even looking crumb, BKSinAZ!! Excellent crust and crumb for 100% wholewheat.
Have you used the yeasted Biga, or the Wild-yeast Biga?
Isn't that book wonderful?
This loaf was done with, both, the biga and soaker and used scalded milk.
That is one tasty looking loaf. Me want.