Whole wheat sourdough sandwich bread

From Peter Reinhart's Whole Grain Breads.

He uses an interesting delayed fermentation method for creating delicious, soft, even fluffy sandwich breads using whole grains. You start the soaker and the biga on day 1, let them ferment overnight (or longer in the fridge), combine, knead and proof the dough on day 2, and bake the same day. The results are impressive.

I over-proofed my bread during the final rise, which is why it didn't rise as much as this. You can find the complete recipe by clicking here as well. I used an equal amount of sourdough starter instead of the biga.

This is my fourth bread from this book, and they have all been delicious. They are easy enough, but not quick. Most recipes also have some sugar and or fat added to them, and have a higher caloric content than expected. I love the detailed recipes, and Whole Grain Bread shares a place of honor on my shelf with Rose Levy Berenbaum's Bread Bible.

Its been a while, so I'm sending this one to YeastSpotting.

 

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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2 Responses to Whole wheat sourdough sandwich bread

  1. It looks so delicious! We all love sourdough bread and having it whole wheat is wonderful!

  2. jaklumen says:

    Cimmy's more the baker than I am, so I will let her have a look at this and see what she thinks. This is pretty much more work than we typically do with our bread machine, so if we can get great results, then we might use it more often.

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