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(post, Katherine Deumling)
I continue to work on Peter Reinhart's whole grain breads. I've made the High Extraction Flour Miche, the Transitional Whole Grain Hearth, the Whole Wheat Hearth, the Cinnamon Raisin Bread and i think that's it. I'm following the instructions/formulas very, very closely and agonizing over the "window pane test". The breads are getting better but still denser than I think they should be. I'm going to try to post some photos of my most recent loaf-- the Whole Wheat Hearth Bread. Anyone have thoughts about my results? James?