Can anybody advise me about how to make whole wheat french bread? Obviously it would be a portion wheat, not the whole content. I've been using the French Bread recipe from "The Bread Baker's Apprentice"...should I replace the bread flour in the second portion with wheat? And I'm leaning toward the white wheat from King Arthur, rather than Graham flour. Also, do I need to presoak it at all, if so?
I finally got my copy of Dan Lepard's The Handmade Loaf, a book that the Brits on this site have been recommending to me for a while. Occasionally imported copies will show up on Amazon
If you ever read my baker blog, you'll know that almost every week, regardless of what else I am baking, I bake a batch of pain sur poolish. I began baking a bread like this while reading The Village Baker. I've since adapted it to be even simpler.
I had about 1 1/4 cups starter, 1 cup
water, 3 and a bit cups flour, and after all was mixed I added 1
teaspoon of sea salt.....kneaded all well.
I let it proof till almost double, then gently tried to shape it
into a ball, then floured the willow basket, bumped the dough in
kinda heavy hoping to get a good imprint of the basket. Put a lightly
oiled non stick pie pan over the top weighed down with a clean (been
Ok, I've seen a lot of these terms being bandied about, and have a question or two of the more experienced.
My first two tries with sourdough were failures. The first one was actually too successful: the starter outgrew his container and tried to eat my kitchen. The second one I left out too long without feeding, and starved the poor bugger to death. That was attempting to follow the vague instructions in the Bread Baker's Apprentice. I was a little disappointed in his sourdough section.
My most recent try (Clyde) is going very well. I'm using the techniques in Bread Alone. I'm currently using a rye starter.
I baked my second loaf of bread this weekend ( I wish I could figure how to post pics) it was much better than my first which was a true brick.
I used a recipe with no preferment, and thought I could just let a slow rise make up the difference.It didn't really have the flavor I was looking for, and was the slightest bit still wet in the center. However the crust was great, and the crumb was way way better than my first attempt although not quite right.
I'm trying to find a recipe that will include all of Floyds 10 tips- any suggestions?
I also wonder if I used Floyds rustic bread recipe can I just use all white flour if I want?
