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: