Bread: A Baker's Book of Techniques and Recipes
Whole-wheat Bread with a Multigrain Soaker
Page 126
Cuisine: North American | Course Type: Breads
(1 review)
View photos (1)Tags: preferment hearth bread multigrain
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Sylviambt from Clear Lake, WI
This has been a year-long obsession with this particular formula. I've made 2-4 loaves a week and have found this recipe virtually bullet-proof. The preferment has been flexible enough to permit stretching to nearly 24 hours (up from the recommended 12) by slowing activity in a cool root cellar.
It's a recipe that does continue to build skills because temperature and hydration require judgement calls on just when to bake. It's a matter of nuance though, not of absolute success or failure.
This is one I highly recommend. Everyone that's tasted it, loves it.
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