Can anybody advise me about how to make whole wheat french bread? Obviously it would be a portion wheat, not the whole content. I've been using the French Bread recipe from "The Bread Baker's Apprentice"...should I replace the bread flour in the second portion with wheat? And I'm leaning toward the white wheat from King Arthur, rather than Graham flour. Also, do I need to presoak it at all, if so?
Perhaps you may be interested in Wessex Mill near Oxford
I finally got my copy of Dan Lepard's The Handmade Loaf, a book that the Brits on this site have been recommending to me for a while. Occasionally imported copies will show up on Amazon for a reasonable price, but I found it cheaper to order a copy from a bookseller in Ipswich via Abebooks. It is a splendid book, with great photos, easy to follow instructions, and excellent recipes; well worth the cost of admission for a baking fanatic. His website is also worth checking out.
I had about 1 1/4 cups starter, 1 cup
water, 3 and a bit cups flour, and after all was mixed I added 1
teaspoon of sea salt.....kneaded all well.
I let it proof till almost double, then gently tried to shape it
into a ball, then floured the willow basket, bumped the dough in
kinda heavy hoping to get a good imprint of the basket. Put a lightly
oiled non stick pie pan over the top weighed down with a clean (been
Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced.
My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left out too long without feeding, and starved the poor bugger to death. That was attempting to follow the vague instructions in the Bread Baker's Apprentice. I was a little disappointed in his sourdough section.
My most recent try (Clyde) is going very well. I'm using the techniques in Bread Alone. I'm currently using a rye starter.