The Fresh Loaf

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Reinhart 100% whole wheat

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1st time Reinhart 100% WW

July 15, 2011 - 5:39am -- Dgrock
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Thanks to those of you who recommended this recipe.  I used King Arthur's whole wheat flour for the soaker/biga and final dough, buttermilk in the Biga, and it turned out the best tasting 100% ww I've had.  I'd been making the 100% from Hensperger's The Bread Bible, but this is much chewier and more moist.  Take a look at the pics, and let me know where I can improve.  I'm wondering if the loaf should be taller.  Also, has anyone tried this with WW bread flour?

Thanks again,

David

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