July 25, 2008 - 6:29am
Whole Wheat Bread..P. Reinhart, BBA-p.271
How does one strengthen the crumb on a bread recipe? I always thought that the kneading phase of the recipe was where that happened. Is that correct? The following recipe is fine but my bread crumb keeps coming out without enough backbone or strength. Can you advise?
Soaker (note: he also does it as biga)
Single |
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1 Cup | Course whole-wheat flour |
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¾ Cup | Water, at room temp |
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Whole-Wheat Poolish of a thick paste consistency. (note: he also does it as biga)
Single |
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1 ½ Cup | High Protein whole-wheat flour |
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¼ tsp | Instant Yeast |
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¾ Cup | Water, at room temp |
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Dough
Single |
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2 Cups | High Protein whole-wheat flour |
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1 1/3 tsps | Salt |
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1 tsp | Instant Yeast |
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1 T | Vegetable oil-optional |
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1 Large | Egg, slightly beaten (optional) |
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