Wholewheat hearth bread
By following one of the threads here on TFL I was alerted to an amazing bread baking book that is dedicated to wholegrain breads I am referring to, of course, Peter Reinhardts "wholegrain breads". I am currently baking my way through this book and I am really enjoying the flavours of these wholegrain breads, super healthy breads. One of the biggest challanges in baking wholegrain breads is making a dough that is robust enough to hold its own shape, rise up nicely in the oven and still be soft and nicely textured inside.
I have made many a healthy wholegrain bread that are just too crumbly and tough in texture or so slack that they spread out in the oven inside of rise. Here I made some small tweaks to Peter Reinhardts recipe to produce a nice wholegrain hearth bread that works great as a round boule, an oval or baguettes.
For full details please stop by www.mybreadandbrot.com the post is here http://mybreadandbrot.com/wholegrain-hearth-bread/
Comments
100% whole wheat bread at 65% hydration! I don't even make plain white bread at less than 71% hydration. Would love to see the crumb of this one. Happy baking
I have been trying Reinhard's Whole Wheat Bread recipes with mixed success and I completely agree with your statement: "One of the biggest challenges in baking wholegrain breads is making a dough that is robust enough to hold its own shape, rise up nicely in the oven and still be soft and nicely textured inside. " I've used a SD starter for such breads only, no commercial yeast even during the final stage of proofing.
I am experimenting with dabrownman's method of building us a starter in several stages, then retarding dough for 12-24 hours, with a very high % of whole grain flours (wheat, rye, barley and kamut mixture) with the remaining flour being standard white bread flour and the results have been better so far.
Of course another option is to use a form for sandwich breads, but it's not always the goal.
Glad to see your experimentation has provided the results you were looking for!