Peter Reinhart's Artisan Breads Every Day
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andrew from Vancouver Island, BC
Truly remarkable! Peter has taken the already successful recipe for Whole Wheat Hearth Bread from his Whole Grain Breads book and has improved it.
Whole wheat bread, as we all know, is very good for us. The problem is that the bran which is good for us is terrible for the gluten strands which make for light, airy bread. The standard whole wheat loaf is often tasty, but usually crumbly and dense.
With his previous recipe, Peter used a few techniques to soften the bran and extract more flavour - specifically an overnight soaker and pre-fermented dough. It made for a quite good bread (I gave it 4 stars).
Now, however, he's knocked it out of the park, making the recipe easier to make, and the results noticeably better. Higher hydration, the stretch and fold method and overnight refrigerator fermentation are the secrets. I just made this with Red Fife wheat, and got the best loaf of whole wheat bread I've ever made. I'm in awe...
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