Peter Reinhart Whole Wheat Hearth Bread
I made a loaf the other day and it was...ok. Resulting loaf was about a pound, and seems very dense to me.
The finished dough may have risen about 1.5 times, did not spread much when proofing. I certainly did not get the over spring that PR got in those lovely pictures and . It's hard to tell from the directions how soft the dough should be after BIGA and SOAKER combined. The dough is not very hydrated, and I usually bake with 75% hydration, which results in softer dough. So I am kind of lost tryng to figure out the best way to work with this reecipe.
Using KA Whole Wheat flour. Baked at 500 for 20 minutes, then 450 for the remainder. Any suggestions?