Whole Grain Bread from The Bread Baker's Assistant
Can anyone help me? I am new to bread baking nad want to bake a successful whole wheat loaf without resorting to a mix with bread flour. I have not been very successful using Reinhart's whole wheat recipe in his book. I began by following the recipe to the letter. I have added gluten to the poolish and the dough and still get a lackluster loaf. I use bulgar wheat as the soaker. I have laso tried spent grain. The dough barely rises to the lip of the pan and then drops some when it bakes. The taste is acceptable. Are my expectations too high?