Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Whole Wheat Hearth Bread
Page 153
Cuisine: North American | Course Type: Breads
(1 review)
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andrew from Vancouver Island, BC
A good, solid recipe for a very decent loaf of whole grain bread. It uses two techniques that Peter highlights in this book - a soaker and use of a pre-ferment, retarded by refrigeration. A soaker is simply a mixture of flour and water, left overnight at room temperature. The pre-ferment is mixed up with a small amount of yeast and left in the fridge.
Together they help make a more flavourful loaf. I've had good success with this recipe, and like this sort of whole wheat loaf better than trying to make a sandwich loaf, which I find troublesome (tend to fall apart when sliced).
Last made, November 12, 2009 with Red Fife wheat; didn't have much oven spring for some reason.
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