Whole Wheat French Bread
Can anybody advise me about how to make whole wheat french bread? Obviously it would be a portion wheat, not the whole content. I've been using the French Bread recipe from "The Bread Baker's Apprentice"...should I replace the bread flour in the second portion with wheat? And I'm leaning toward the white wheat from King Arthur, rather than Graham flour. Also, do I need to presoak it at all, if so?