More Experiments in Whole Wheat

If you've followed this blog for any length of time you know by now that I like to bake bread...often. You also probably know that I have slowly shifted to baking all 100% whole wheat breads...they taste so healthy. The techniques I've been playing with, and the one's that have greatly improved the quality of my bread, are soaking the flour to hydrate the gluten, and delayed fermentation. Both of these techniques are thoroughly explained in this book. Anyhow, here's the pictoral process of making my latest two-pound Pullman loaf. For more detailed instructions and a recipe (with additional and more detailed photos, click here. I encourage everyone to bake bread (whole wheat or other); you'll be glad you is so satisfying.