Rustic Bread, Pain a l’Ancienne Method from Peter Reinhart’s Artisan Bread Making course on Craftsy.com
- 520 grams freshly-milled hard red wheat flour
- 1 1/2 teaspoons salt
- 1 slightly heaped teaspoon instant yeast
- 2 cups water + more
- baked half of the dough in a Dutch oven using the No-Knead method
As I’ve been finding, this approach with 100% whole wheat doesn’t rise very much. It’s really dense and low, but with a moist crumb. I love the flavor — the wheat is so nutty and complex. This loaf is great as toast, too.
I want to try sifting the flour before mixing it, to get the bran out of the way, then roll the dough in the bran before baking. It’ll be an interesting experiment to see how much the presence of the whole grain has on the texture and height. Of course I’d love to see those large, irregular holes Reinhart mentions!