Whole Wheat Hearth Bread

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.