January 11, 2013 - 8:37pm
Peter Reinhart's Transitional WW Loaf
I recently purchased Peter Reinhart's Whole Grain book and since I grind my own whole wheat flour, I decided to start with the transitional loaf. It turned out very flavorful and softer than I ever expected. I think it needed to let it rise a little longer, but it didn't impact anything. My husband enjoyed it a great deal which surprised me since he hasn't liked any of the whole wheat variation's I've tried in the past. I'm glad because I think this has become the new weekly staple.
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The whole book is very good, indeed! The 100% whole wheat sandwich loaf is just as tasty!
I can't wait to try the 100% whole wheat. I'm also looking forward to trying the mashing technique. I once did an ethopian beer with malted grain and a par baked loaf of bread and I've used spent grains in my bread and used beer in place of water. It's funny that until now, I've never considered using a mash as a method for my bread.
You won't believe the sweetness a WW mash adds to the loaf.
Jim
I haven't tried that yet. It looks great. -Varda
I use the recipes in that book a lot. The sandwich loaf is a staple in out house. I find that it never takes the amount of water called for though. If I do follow the recipe it always comes out too wet and I am grinding my own flour. I havent figured out why. Enjoy the book!