BBA Whole Wheat Bread — In a Word, Meh
February 21, 2010 at 10:51 pm (BBA Challenge, Bread Baker's Apprentice, Bread Baking, Peter Reinhart, poolish, Preferment)
Tags: BBA Challenge, Bread Baker's Apprentice, fermenting, Peter Reinhart, poolish, proofing dough, soaker, whole grain, whole wheat, yeast
I promised myself I wouldn’t let the weekend pass without writing my blog post for BBA Challenge bread #41, Whole Wheat Bread. I think I’ve been putting it off because I found this bread just so-so. It’s easier to write about a recipe when you have strong feelings about it — good or bad. This bread wasn’t bad; but it wasn’t great either.
The problem with most 100% whole grain breads for me is that they tend to be really heavy, and they don’t rise very well. This bread was no exception. The flavor was OK. But the bread was dense and too chewy.
Here are pictures of the baking process. You’ll note that I wasn’t inspired enough by the final product to take pictures of the finished loaves.
The recipe starts with an overnight soaker, for which I used whole wheat flour and wheat germ.
The dough begins with a whole wheat poolish.
The dough is placed in an oiled bowl and allowed to ferment for 2 hours.
After fermenting, the dough is divided and shaped.
The dough is shaped into loaves and placed in oiled loaf pans. After a 90-minute rise, the loaves are baked at 350 for about 45 minutes.
So, that’s whole wheat bread in a nutshell. Onto Potato, Cheddar, and Chive Torpedoes, which are getting rave reviews from those who have baked them: Paul at Yumarama; Oggi at I Can Do That.