The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Transitional Country Hearth Bread

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KenK's picture
KenK

Transitional Country Hearth Bread

I got Peter Reinhart's Whole Grain Breads on loan from the library last week and made the 1/2 whole wheat hearth bread today. It came out pretty well I thought.  I like his "epoxy" method and will be experimenting with it further.


The Biga and Soaker both fermented about 14 hours before I mixed the final dough.  Anybody have an opinion on the optimum duration?


I made six small Batards: