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Whole Wheat Hearth Bread
From detling — Blog by Katherine Deumling
March 4, 2009
I continue to work on Peter Reinhart’s whole grain breads. I’ve made the High Extraction Flour Miche, the Transitional Whole Grain Hearth, the Whole Wheat Hearth, the Cinnamon Raisin Bread and i think that’s it. I’m following the instructions/formulas very, very closely and agonizing over the “window pane test”. The breads are getting better but still denser than I think they should be. I’m going to try to post some photos of my most recent loaf-- the Whole Wheat Hearth Bread. Anyone have thoughts about my results? James?
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1. by James Berry on Mar 4, 2009 at 11:34 AM PST
Hi Katherine: I’ve had similar results with those breads — they seem denser than I’d hope — not sure why. I’m still working on it too. The recipe I’ve had most success with in that book is the Struan. Beautiful looking loaf, btw.
2. by Katherine Deumling on Mar 4, 2009 at 11:39 AM PST
Hi James: Thanks for your thoughts. I’ll try the struan. I tend to be partial to the leaner breads but will branch out! How was dinner with Peter R.?
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