Whole Wheat Bread of P.Reinhart, his BBA bk. pg. 271.
I have made this recipe about 8 times and so am pretty familiar with it. But I have 3 major questions:
- Is there any technique that I can use to get more height on the loaf. Every loaf is about 1/2 inch above the pan and looks more brick like than loaf like. Is there anything to give it more height? I do add 2 tsps. of wheat gluten but that does not do it. And throwing more yeast in will make for lots of holes which I do not like.
- Also, I am baking it for 45 mins. Does anyone out there bake for longer? Can whole wheat bread go for 55-60 mins. at 350.
- I still do not know how to knead this whole wheat bread. I autolyze appropriately but getting this bread to knead seems impossible????
Many thanks.
Whole Wheat Bread..P. Reinhart, BBA-pg. 271, Note: Knead Only Once. Yield-3 LoavesSoakerSingle | Double | Triple | |
1 Cup | Course whole-wheat flour | 2 Cups | 3 Cups |
¾ Cup | Water, at room temp | 1 ½ Cups | 2 ¼ Cups |
Whole-Wheat Poolish of a thick paste consistency. (note: he also does it as biga)
Single | Double | Triple | |
1 ½ Cup | High Protein whole-wheat flour | 3 Cups | 4 ½ Cups |
¼ tsp | Instant Yeast | ½ tsp | ¾ tsp |
¾ Cup | Water, at room temp | 1 ½ Cups | 2 ¼ Cups |
Dough
Single | Double | Triple | |
2 Cups | High Protein whole-wheat flour | 4 Cups | 6 Cups |
1 1/3 tsps | Salt | 2 2/3 tsps | 4 tsps |
1 tsp | Instant Yeast | 2 tsps | 3 tsps |
2 Ts | Honey | 4 Ts | 6 tps |
1 T | Vegetable oil-optional | 2 Ts | 3 T (I do 2 T) |
1 Large | Egg, slightly beaten (optional) | 2 | 3 eggs |
2 Ts | Sesame seeds, poppy seeds, (garnish) | 2 Ts | 6 T |
*note: i have crossed out what I do not use.