Tuesday, September 2, 2008
Today I finished a multigrain loaf from Peter Reinhart's "Whole Grain Breads" . I've been playing around with his recipes for some months now, and generally find them to be somewhat dry. So I decided to try one of his transitional recipes that have some regular bread flour to lighten the texture. This one has whole wheat flour, cornmeal, rolled oats, wheat bran, flax seed and a cooked grain. For the cooked grain I used Bulgar wheat. The grains are all mixed together with buttermilk and left overnight as a soaker. The bread flour goes into a biga that is refrigerated overnight.
When the soaker and biga were mixed together with the remaining ingredients this morning I had a dough that was wetter than usual, so I added a little bread flour to make a soft and slightly sticky dough. Then the dough went through a five minute autolyse and final kneading. First rise was in a ball, then shaping to a batard for the final rise.
Here is a photo of the finished product. Moist and chewy, it has a nice crust and crumb. This will definitely be on my regular recipe list.