The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's Whole Grain Hearth Bread

arlo's picture
arlo

Reinhart's Whole Grain Hearth Bread

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 : )



Any thoughts? I'd love to hear comments! One thing I noticed though is the crumb is very tight : /



 


xaipete's picture
xaipete

First, I think it is funny you choose to display PR's bread on Daniel Leader's book! Is there a hidden message here? :>)


Secondly, the loaf looks very nice. I've had my struggles with this type of bread: not getting a good color, too tight a crust, etc. I finally resorted to adding a little vital gluten (1 tablespoon per cup of flour plus 2 tablespoons extra water), shaping as a batard (high surface to loaf ratio when baking), proofing with humidity at about 80º (seems to make the bread less dense), and baking under a cloche (really helps 100% WW loaves attain good oven spring). These fixes really helped me attain a better crumb.


--Pamela