The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from New York

PirateJeni's picture
PirateJeni

Hello from New York

Hello!

I joined ages ago and then never did anything with my account but search for info (thanks, by the way.. this site is amazing)

 

I just started getting into bread baking again and am currently working on a 100% whole wheat sourdough.  Right now, I'm using Peter Reinhart's method from his Whole Grain Bread Book, but really he's just using the sour as a pre-ferment and still adding a considerable amount of yeast to the final dough. 

 

 

 

I also feel like this was a little heavy.  Our furnace went on Saturday so when I baked off on Sunday I don't think this really got the proofing it needed (basically, I baked to keep the house warm)

 

Anyway, HELLO! 

 

STUinlouisa's picture
STUinlouisa

Nice e looking loaf. Actually the crumb looks about right for a 100% whole grain.

PirateJeni's picture
PirateJeni

Thanks!   I'm pretty happy with the flavor.  I added a wee bit of honey this time and some olive oil since it didn't get the long ferment I usually go for.  

STUinlouisa's picture
STUinlouisa

The olive oil will reduce the hole size also that's why fats are called shortening. I like to add a bit of sweetener to whole grains as well my favorite is sorghum syrup.

PirateJeni's picture
PirateJeni

well, I just learned something new! Thanks!