The Fresh Loaf

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Substitutions in a whole-wheat soaker?

Eidetix's picture
Eidetix

Substitutions in a whole-wheat soaker?

Forgive me if this topic belongs in another forum. I wasn't sure which header fit it best.

I want to make a whole-wheat bread from a Reinhart formula. I've made my share of other breads from his best-known book, but WW would be a first for me.

He calls for coarse whole-wheat flour for the soaker, or other coarsely ground whole grains. The only whole-wheat flour I've got is Bob's Red Mill Stone Ground. Will that fit the bill?

If not, would steel-cut oats work, or some combination of the two? I did a little homework, from which I get the impression that a soft wheat bread is a little fussier than the white stuff. I don't want to start experimenting the first time I give it a try.

Thanks in advance for your advice. I appreciate it!

 

STUinlouisa's picture
STUinlouisa

That is the type of flour that Reinhart was using. I've made several loaves using the ideas from that book and they usually turn out pretty well. Try making your first with just the WW that way there is a baseline for comparison when you start adding other stuff like the steel cut oats.

WW will not be quite as light as white flour bread. Also WW sometimes moves faster because yeast really like the bran so keep an eye on the rising dough.

Stu

Eidetix's picture
Eidetix

I appreciate it. I'll be making it this week; I'll post a follow-up.