K
KYHeirloomer
Guest
I made Peter Reinhart's transitional wheat bread last night. It's a real winner; with great crumb, exceiption rise both at proofing at at oven spring, and incredible texture.
Anyone thinking of moving to whole grain breads might give this one a try. It's a wonderful transition from all white to all whole grains (thus the "transitional" in the title).
The recipe is far to long to type out, particularly as it uses his delayed fermentation technique. But you can find it---along with some other really good whole grain breads---in his Whole Grain Breads.
Anyone thinking of moving to whole grain breads might give this one a try. It's a wonderful transition from all white to all whole grains (thus the "transitional" in the title).
The recipe is far to long to type out, particularly as it uses his delayed fermentation technique. But you can find it---along with some other really good whole grain breads---in his Whole Grain Breads.