April 25, 2010 - 4:14am
100% whole wheat loaves
This is the high extraction miche i made from Peter Reinhart's Whole grain breads.
For nearly a 100% wholewheat, it was surprisingly light. It benefited from a 3 days retardation in the dridge, talk about crazy schedule!
I havn't tasted it yet, but iam sure it should taste ok.
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Your bread looks amazing! I have been trying to use more whole grains and looking for a recipie that my family will eat. That looks like a loaf even they will eat! Anything I have tried so far has come out dense. I will have to buy his book:)
Ashley
Ashley,
I seriously recommend the book too! Things to note though about the above bread:
1) It is made of whole white wheat, and so more soft and sweeter than red wheat.
2) The recipe calls for a whopping 2.5 tsp of instant yeast to the final dough, which causes a finer grained crumb (if baked on time).
Do buy Peter's wonderful bok, but also READ the informative-laden chapters that preceed the bread recipes, it will help you understand wholegrains and how to bake them.
Have you tried the Pointe a Calliere miche from Hamelman? It uses high extraction flour, I believe, and I've had great luck with the Golden Buffalo.
Patricia
I have just made Peter Reinhart's 'Multigrain Bread Extraordinaire' from his book The Bread Baker's Apprentice. Although it is multi-grain, it does not call for wholewheat flour. By mistake, I used Whole Wheat flour. I thought it would not rise very well and come out heavy with a tight crumb as, when I make whole wheat bread, I usually use a mixture of white and wholewheat. I was surprised to see how much it had risen. I couldn't believe it when I cut into it. It is so light and airy and tastes divine.
Unfortunately, I am not able to post pictures, but this is a bread worth making and so easy.
Hi, Patricia,
Thanks, i haven't bought Bread from hamellman yet, so no. Where i live in Dubai, there are'nt any Golden Buffalo either. I'am still resisting the temptation to buy Hamellman's book, as iam interested in solely Wholegrain baking, but it looks like i'll give in to my temptation ultimately.
Enaid, after i read Peter Reinhart's book on wholegrains, iam sure whatever you bake out of his follproof recipes, you will have success on your hands, granted you use quality ingredients.
I am definatly going to buy his book! I was so exited when I read that he has a section on whole grain baking information. When I got BBA I read through his section on bread science and I loved learning it. I like to know the science behind the baking so I need this book! I want to taste this bread you did such a beautiful job!