The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wholemeal bread

larryddd's picture
larryddd

wholemeal bread

hi this is my first post here so please forgive any mistakes


i have just bought a cuisinart stone oven and have a couple of questions


can some suggest a good wholemeal bread recipe (have only tried bread a couple of times,not to bad results)


also do you still use the loaf tins in these ovens


thanks in advance

ClimbHi's picture
ClimbHi

Peter Reinhart has a "whole" book (Groan!), "Whole Grain Breads".  Lots of good stuff in there -- goes way deeper than simply providing recipes and gets you to a higher level of bread crafting.


As for pans, I'm not familiar with the Cuisinart, but you can go either way if your oven has a masonry bottom or if you can fit a stone on the bottom shelf.


ClimbHi
Pittsburgh, PA

larryddd's picture
larryddd

hi thanks for the quick reply


i will check out that book


the oven i have comes with a pizza stone which you insert, i keep seeing pictures of bread which is baked withour pans, just wondered how it kept its shape.


 


 


 


 


 

Kroha's picture
Kroha

I was wondering about that too when I started, but they do.  The dough for the free-standing loaves is elastic yet resilient, and once shaped, will retain its shape. 


I second the recommendation for Reinhardt's book.  I bake from it all the time, and the breads are amazing, and there is a lot of helpful information.  Some of the breads I know will never make (who wants a whole-wheat brioche? Not me!), but most are useful formulas and wonderful breads.  Another good book is Laurel's Kitchen book of whol grain bread making (or something very close to that).  It has less involved recipes, most breads can be made in one day (no pre-ferments), the breads are mostly straight dough.  I find Reinhardt's breads to be more complex and pleasing in flavor, but if you do not have a lot of time to invest, Laurel's Kitchen is awesome.  It also has tons of helpful information on various grains and baking techniques.  In both books, many breads can be made both in loaf pans and as free-standing loaves.


Good luck!


Kroha

larryddd's picture
larryddd

thanks kroha for the advice


the loaf i made last night did'nt keep its shape, it went to a thick oval still tasted great but not a high one like you buy in the shops