The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Central Market's Whole Grain Breads with P.Reinhart (Texas)

Rg's picture

Central Market's Whole Grain Breads with P.Reinhart (Texas)

Houston was Peter's first stop in a 5 city tour of Texas. Peter obviously enjoys his craft and sharing his knowledge with others.  He did sign books if you are attending any of the stops.

In class we saw Peter mix the final doughs for 4 breads (High-extraction Miche, Spent Grain, Whole Wheat Mash, Volkornbrot) and 4 seed whole wheat crackers.  The doughs were passed around the class so you could get a feel for how the final dough should look and feel.  Shaping was shown for one loaf, slashing for another; but the bulk of the time was spent on the final dough.  An added bonus: you leave class with some rye and whole wheat starter plus some spent grain.

Additional topics were covered based upon questions asked; but, the above is all I recall off the top of my head. 


hullaf's picture

Two weeks ago I took his class in Nashville and loved it. It gave me lots of courage to make more wheat bread. From his gifts of starters I have made several loaves.

Using the rye starter -- I made from the WGB book the 'Variation One: 45% rye hearth bread' on page 170. I had a hard time getting the kneaded dough at the right temperature (mine was less than 78 degrees.) But I tried to proof it a bit longer and in a warmer environment than my cool 68 degree kitchen. It didn't seem to rise a lot, and the crumb was a little dense but the overall taste was great. Next time I will try to control the temperature better.

 sourdough rye dough  baked   

45% rye hearth

Variation One: 45% rye hearth bread with rye starter


Using the whole wheat starter -- I made the multigrain struan on page 102. For the grains I used cooked cracked wheat, soaked flaxseeds and quinoa, and medium grind cornmeal in the soaker overnight and substituted the refreshed whole wheat starter from the class for the biga. It was terrible to knead and mix, very moist so I used extra flour (the least I could.) I almost made my hubby cover his ears from the strong words I uttered! But, it turned out wonderful in taste -- I liked this bread for flavor and feel of the crumb of all the multigrain breads I have made. It tasted better the next day and the next and the next - good keeping quality. (I'm wondering about the cooked amounts - I cooked the cracked wheat 2 1/2 parts water to 1 part grain and just soaked the flaxseed and quinoa, equal parts and didn't soak the cornmeal; let them cool then combined with the other soaker ingredients for overnight.) The baked crumb was moist but not overly done.  


 struan multigrain struan


sliced struan sliced struan 


In the meanwhile, I'm trying to keep the rye starter going as an experiment. It requires a higher ambient temperature to double than my white one, I think? The last time I fed it, it sort of stalled two-thirds high between 5-6 hours; I let it go on until eight hours (it was in a boxed temp of about 78-82 degrees) and didn't increase toward doubling anymore so I put it in the refrig and now, a week later I'm refreshing it again. It's been 3-4 hours now and is seeming to slow down again, hasn't double yet. Any ideas anyone? I don't want to necessarily keep it as I will probably use the whole wheat starter the next time for my rye breads. But it's a challenge. The whole wheat starter did wonderfully in refreshing and feeding it. It seems very lively and active. 

I'm having lots of fun! Overall, I recommend going to bread classes. Anet