I'm starting this blog to track the events in the life of little Audrey 2, a reluctant starter that began as a rather wet batter form and, as recommended by Mini, was transformed into a ball of stiff starter.
A few weeks ago, I finally got a copy of Peter Reinhart's Whole Grain Breads. While I've read the book (most of it several times), I hadn't actually tried any of his recipes until this weekend. Yesterday and today, I made the Whole Wheat Sandwich Bread (his basic formula) for sandwiches next week and a modified version of his German-Style Transitional Many Seed Bread to have with dinner. Both came out great, but since the many seed bread was the more interesting to me, that's what I decided to write about.
Despite the slowing economy and despite my recent price increases due to the cost of flour, business is going so well I bought a used Hobart 30 qt today! And paid it in full with money I earned this month and have enough left over to pay a service tech to give it a good once-over!
SOL
I'll let you be the judge(s) about the success of this attempt! I live nowhere near Pointe-à-Callière, so I can't really call the bread by that name. Miche Source Alice (?Alice Springs in French).
1. I should've read the instructions!
I started by elaborating a starter. I used a 100% culture and 100% wholemeal (100% extraction - it's what I had at home). I ended up with 970g starter! Hamelman's recipe had the culture as 20%(D'oh!).
100% Whole Wheat boules
100% Whole Wheat boules Crumb
I had made the whole wheat bread from Reinhart's BBA a couple of time. i liked it a lot. It was, for me, the perfect bread for a tuna fish sandwich or a BLT.
I have been having a lot of fun with this recipe. I think I'll keep it; It's that good.
Cold Fermented Italian Bread
So, in my last post many weeks ago I mentioned that I wanted to make this bread. It's finally happened in this second to last weekend of school. This is it, sort of put together myself with a few checks against Hamelman and Leder's olive bread formulas to check proportions.
