I'm a beginner, making my first loaf pan bread using Reinhart's "Everyday 100% Whole Wheat Sandwich Bread" recipe from "Artisan Breads Every Day". (All my previous efforts have been hearth breads.) The recipe does not mention using a baking stone or steam when baking in a loaf pan - is that an omission, or should I use one or both of these techniques? And, if I use a stone, is it OK to put the pan directly on the stone?
I just got done making Reinhart's 68% Rye Hearth Bread, and I wanted to ask if anyone else has tried this and whether they had similar results. The bread is pretty dense, and has a great flavor. However, the description of the dough is very different from what he describes in his book, and I am wondering if I am doing something wrong:
Hi Fresh Loaf People...
I received the Bread Baker's Apprentice for Christmas. I am a long time home baker, but I was interested in trying Reinhart's formulas and (I hope) learning new ideas about bread baking.
The first formula I tried was his "Light Wheat Bread." This seemed like a simple starting place in his book.
I was surprised at how dry the formula was... 55.6% hydration? I am used to much wetter dough (65% minumum), but I thought I would try to follow his directions before going my own way.