The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

reinhart 100 ww boule

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rubato456's picture
rubato456

reinhart 100 ww boule

i did my first recipe from peter reinharts whole grain bread book and i'm very pleased with it. this is the most oven spring i've gotten on a free form bread to date.  i am not allowing anyone to cut into it until completely cool....this could take a while.

 

rubato456's picture
rubato456

 

deborah

dmsnyder's picture
dmsnyder

Hi, deborah.

That looks wonderful. Don't neglect to show us photos of the crumb ... when it's completely cooled.


David

weavershouse's picture
weavershouse

Can't wait to see the inside but if you have hungry family standing there waiting for you to cut the loaf we might not get to see it.                                           weavershouse

rubato456's picture
rubato456

about the hungry family....with the squash soup...the boule did a fast disappearing act! the crumb was a small grained one, as i used reinhart's 100% ww sandwich loaf for the recipe.  i haven't yet tried an open crumb recipe....i would like to do this soon as my sourdough is up and running.  thanks for the encouragement and feedback! 

deborah

Soundman's picture
Soundman

deborah,

That loaf is a thing of beauty! Factor in that it's whole-grain and it is simply stunning in its rise.

As far as the crumb goes, I find it difficult (thought not impossible) to get anything like the open crumb I get on white loaves or low-percentage WW loaves, once the whole-grain gets above 30%. At that level of bran and germ I stop looking for open crumb, even on high hydration dough. If it happens, it's lagniappe.

That's a real winner you made there. Kudos!

Soundman (David)