Monday, January 28, 2013

A Loaf of 100% Whole Wheat Sandwich Bread

I've been trying to achieve the perfect 100% whole wheat sandwich bread for years. I got up to about 75-80% whole wheat but that last 20% or so has been hard to eliminate without causing problems in the crumb of the bread. Then, along came Peter Reinhart's book, Whole Grain Breads. What a revelation! He has put together a mix procedure that makes use of a biga(preferment) and a soaker. Most of the whole wheat dough in this loaf is allowed to sit in a mixture with water for at least 12 hours. What a difference a day makes! Here's a picture of this beautiful loaf made with 100% whole wheat that I ground myself in the Komo wheat mill.
The crumb -

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