The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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I676's picture

Mark Bittman's Whole Grain "Sourdough" Article

February 10, 2013 - 7:39am -- I676

So Mark Bittman had a piece in the NY Times today or yesterday on the deliciousness of whole grain bread, and how sourdough is the best method for making it. I tend to agree (warning: rank amateur's lay opinion), but I don't think that any of his recipes are actual sourdough. Instead, his sourdough rye just uses a sponge made with instant yeast and fermented overnight...strains of the Leahy no-knead bread phenomenon Bittman popularized? Nothing wrong with Bittman's rye recipe, but calling it sourdough seems like a real stretch.

KipperCat's picture

You can get a windowpane in whole wheat dough.

December 19, 2007 - 11:40am -- KipperCat
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This picture is from a 100% whole wheat, rather high hydration dough. It had been kneaded for about 20 minutes at speed 2 in a Delonghi/Kenwood mixer. The lighting isn't that great, but if you look at the base of the left thumb, you'll see a fingertip behind the dough. The browner areas are simply dough that has not been stretched. This started as a piece of dough about the size of a golf ball And yes, it made nice bread - in this case a light sandwich loaf.

 

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