I would love to make a whole grain croissant.

Any formulation ideas?

Thanks

Gay

Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is http://www.sfbi.com/pdfs/SFBINewsWI07.pdf

Sourdough Whole Grain Sandwich Loaf

Helas, that appeared to be the situation Saturday afternoon.

I'd thought I'd learned something about properly dusting a very wet loaf before proofing. And, in fact, I did learn something. Unfortunately, I subsequently learned something else: how to shape a wet loaf properly, thanks to MountainDog.

Sourdough Ciabatta - One Step

Sourdough Ciabatta - One Step (1)

Hi,
I am a serious cook and baker, but novice bread baker. I am particulary interested in dense German rye breads using rye berries, and am wondering if there is one book that stands out in giving space to German breads alongside French and Italian styles. I know that the Village Baker has some German recipes, but I am wondering how The Bread Bakers' Apprentice compares in covering dense German breads.
For example, I'd like to know how little flour you can get away with, and how long the berries need to soak.

Marcel's Grandmother's Potato Bread (Kartoffelbrot)

Marcel's Grandmother's Potato Bread (1)

Marcel's Grandmother's Spelt Bread (1)