I'm a long time lurker and first time poster.
So I recently got into baking and tried a few different recipes in hopes of finding a great whole wheat loaf to make weekly. I tried a recipe by one of the threads,
I'm fairly new here and am still searching my way through all the informative posts. So please forgive me if this is a repeat question and kindly point me to right discussion.
I am trying to find a recipe that would help me make soft sandwich roll (sub like / torpedo) from whole rye + whole wheat. I would like rye to be around 20% but given the whole rye nature, I don't mind going down to 15% or 10% even.
I made the Reinhart 100% Whole Wheat Sandwich bread (the first one in the book, I'm pretty sure) and it came out flat like a Ciabatta. I tried to make a Batard, per the instructions, and it just didn't come out. The dough lacked the strength to hold its shape for very long so it flattened out while proofing.
I used a Kitchenaid dough hook to do the mixing. I am thinking that the dough needed to be stretched and folded somewhere in the process, maybe, to build up strength in the dough. Anyone had any experience with this and know where I might be going wrong?
Well, here was my first attempt at making Reinhart's Whole Grain hearth bread. I just finished it this morning after having both the biga and soaker in my refridgerator for two days. I have made loaves before, real simple ones though, some turn out fine, some are bricks. Always with organic whole grains though especially since I am the grocery buyer at my local co-op and we recieve fresh, organic, locally milled flours...and it cost me a little less than the normal shopper : )