Friday, March 12, 2010

Whole Wheat Bread (BBA Challenge)

I'm a little concerned that the Bread Baker's Apprentice Challenge police are going to arrest me for POOO (Posting Out Of Order, Penal Code Section 317.25) but I was out of bread and wanted to make whole wheat bread so I thought I might as well use the recipe from the book. If indeed I am arrested for this offense, I'm hoping that one of you out there will bail me out of jail. It would be the kind thing to do. And I'd probably bake you a batch of cinnamon rolls for doing it.

First off I'm going to admit that I've made much easier and as tasty whole wheat bread. Not that this bread wasn't delicious, it was just a tad too dense for my taste. And in all honesty, it's not even really a whole wheat bread in that it involves a soaker, for which Mr. Reinhart suggests using various other grains. I ended up using some coarse ground wheat, corn meal, and some oats. This mixture is made the night before and left to rest on the counter.

This recipe also involves a poolish, also made the night before. Now here's where I'm going to admit that I deviated from the recipe. I've made many loaves of 100% whole wheat bread and I've never had success unless I add vital wheat gluten to the recipe. Mr. Reinhart's formula calls for high-protein whole wheat flour and I had no idea where to get that, so I added a tablespoon of vital wheat gluten to the poolish and then also added 2 tablespoons to the final dough recipe the next day. The dough came together perfectly and proofed well. I formed it into two loaves because he suggested using two 8x4 pans. I'm one of those who likes to use my 9x5 pans for baking bread and if I were to make this recipe again, I'd make it into one loaf and just use the 9x5 pan.

If you're a fellow Bread Baker's Apprentice Challenge member, you'll understand why I'm dragging my feet on the 100% sourdough rye. I know I have to make it if in the end I want to claim that I baked myself through the entire book, but I think I may decide to omit that one and a few others that have received some less than stellar reviews. Now that I've POOO'd and hopefully not ended up in the slammer, I think I'll be able to pick and choose the breads that are left that I will most enjoy. After all, there really is no sense in wasting the time and money making something that you don't really think you'll like, right?

I'm off to make out with my new grandson for the next 5 days. Hopefully I'll have something to post about upon my return!

14 comments:

Pam said...

I'm not a fan of whole wheat bread, but that looks pretty light. I know you said it was dense, but it doesn't really look it!

Anne Marie said...

Have fun with the grandson. Some people liked the rye bread.

Kat said...

Sounds like a lot of work to me. Have a great time with the Grand!

June said...

Love the look of this and I'm not usually a whole wheat person. You can make this for me anytime Mags!

Abby said...

Looks beautiful, and I will take your advice and use some wheat gluten when I bake mine. I'm in the middle of the 100% sourdough rye right now . . . yours looks way more appetizing! =) Enjoy your grandbaby snuggles this weekend!

Cindy Feingold said...

POOO! You crack me up! Thanks for the heads up on the addition of vital wheat gluten. Your breads look lovely. Have fun with your new grandson. I'm very jealous of that new baby smell you get to experience!

A Year on the Grill said...

Great ideas to "fix" the recipe... i am cooking my way through, but at my own pace and what i want in the order I want... No one has come for me yet

Frieda said...

Your bread doesn't look dense at all! I have a great whole white honey wheat bread recipe that only takes me about 2 1/2 hours from start to finish. It's soft and great for sandwiches. I'll have to refer PR's recipe to the small minority that actually prefers dense wheat bread~

Moogie said...

Mags, did you notice that no one offered to bail you out of jail? Okay.... I'll do it. Call me anytime and help. :)

I agree, a new baby smell is pure heaven.

Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts said...

I'm a big fan of whole wheat bread. However, I never would have idea that preparing the bread baking could be so easy. I'm quite impressed. I have been hearing so much about Zoe's book and am very excited to try this whole wheat bread.

Best Regards,

stephchows said...

you and your fancy breads, I sure wish you were my neighbor and didn't mind me stopping over all the time :) Hope all is doing well!

misterrios said...

The bread looks beautiful, but! I do think you have to make all the recipes. I didn't think I'd like the 100% Rye, but I did, and I think working with rye has helped me to appreciate wheat even more.

I think Peter Reinhart was sneaky and put the rye recipes at the end because he knew someone would bake them in order, and he didn't want them to get discouraged.

But if you want to skip it, I understand, I won't tell!

Jen @ My Kitchen Addiction said...

Your bread looks great. Nothing beats homemade whole wheat bread. :)

Jessica {The Novice Chef} said...

This looks fabulous! I am so glad I discovered your blog!!