Jeffrey Hamelman, the Director of the Baking Education Center at King Arthur Flour, has written a new book. It's called [product="26787"]Bread A Bakers Book Of Techniques And Recipes Second Edition?[/product] and represents a huge leap forward for home bread bakers. Written as a reference for professional bakers, the book overtly includes us home types with respect.
This is his Wheat Bread with Multigrain Soaker.
The dough uses a pate fermente which is made with 35% of the formula's flour.
The soaker is comprised of millet, cracked wheat, coarse, corn meal and rolled oats. The total fermentation time is 2 hours with the dough getting turned after the first hour.
The shaped loaves proof for 60-90 minutes.
Oven Ready.
Nice oven spring and great crust development.
My goal here was a sandwich bread and this works beautifully!
The flavor developed from the preferment, 50% whole wheat and the soaker is great. The soaker gives the crumb a great texture too.
[product="26787"]Bread A Bakers Book Of Techniques And Recipes Second Edition [/product]
This is his Wheat Bread with Multigrain Soaker.
The dough uses a pate fermente which is made with 35% of the formula's flour.
The soaker is comprised of millet, cracked wheat, coarse, corn meal and rolled oats. The total fermentation time is 2 hours with the dough getting turned after the first hour.
The shaped loaves proof for 60-90 minutes.
Oven Ready.
Nice oven spring and great crust development.
My goal here was a sandwich bread and this works beautifully!
The flavor developed from the preferment, 50% whole wheat and the soaker is great. The soaker gives the crumb a great texture too.
[product="26787"]Bread A Bakers Book Of Techniques And Recipes Second Edition [/product]
