Latest experiment with Jeffrey Hamelman's whole wheat multigrain sourdough
Whole wheat multigrain sourdough from Jeffrey Hamelman's Bread cookbook is the bread that I bake quite often. I really like the mild sweetness from honey and the aroma from the mix of honey, whole wheat flour and grains. It got a nice texture and taste. I am always amazed at how sweet the bread is for a little amount of honey in it.
I wanted to try experimenting Peter Rienhart's whole wheat flour soaker with this WW multigrain loaves. I was so impressed with the 100% whole wheat sandwich loaf from Peter Rienhart's Wholegrain Bread. It delivered a tasty and soft crumb loaf (the details of that bake is here: http://youcandoitathome.blogspot.com/2010/10/100-wholewheat-sandwich-bread-peter.html.)
I was so curious to see what the difference Peter Reinhart's soaker method will deliver to the bread that I baked often and know its taste and texture profile.
Well, what can go wrong with matching technique and recipe of the two bread masters I admire the most, Jeffrey Hamelman and Peter Reinhart.
The soaker method didn't dissappoint. It delivered more open and softer crumbs. I don't know if I was only imagining...but I think, by using soaker method, the WW multigrain also tastes nicer and sweeter. The taste and aroma from honey is more pronounced. All and all, I'm happy with incoporating soaker method to whole wheat recipe..and will definitely do it again in my future WW bake.
More photos and recipe can be found in the below link.