The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's Whole Wheat hearth bread

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kayle75's picture
kayle75

Peter Reinhart's Whole Wheat hearth bread

This is my first attempt of Peter Reinhart's whole wheat heart bread. I have surely some improvement to do but now I am happy with this result. For a 100 % whole wheat bread, the crumb is not dense and the flavor is here.

Some pictures to share :

Kayle

 

 

Comments

Syd's picture
Syd

Lovely pics. Lovely bread! 

Best,

Syd

kayle75's picture
kayle75

:) 

sam's picture
sam

Good job!   I bet it tastes awesome.   :)

 

kayle75's picture
kayle75

Yes It tastes good :). I love particularly the taste of the crust.

Janetcook's picture
Janetcook

Kayle,

Nice looking loaf!  It is good to see someone posting a Peter Reinhart bread.  He is my whole grain bread hero :-).

Janet

kayle75's picture
kayle75

I am very happy to have discovered his books :).

Mebake's picture
Mebake

Lovely looking boule, Kayle! Which WW flour did you use? i think the low profile on your boule is partly due to the diamond scoring you did, as it causes horizontal spreading rather vetrical spring. Other than that, it looks really beautiful! well done on your first attempt.

kayle75's picture
kayle75

I used KA white whole wheat flour.

Yes you might be right for the scoring. Next time, I will try to not score too much. Thx for the tip :).