tag:blogger.com,1999:blog-6640298770028582012.post4401919504215469889..comments2024-02-07T09:58:57.969-08:00Comments on exorphin junkie: Reinhart's Whole Wheat Hearth Bread #1Cellarguyhttp://www.blogger.com/profile/11650364701367341204noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-6640298770028582012.post-79018715159539477002011-02-12T08:22:06.888-08:002011-02-12T08:22:06.888-08:00Josh - I followed Reinhart's formula very clos...Josh - I followed Reinhart's formula very closely, and he says that is is only a 70.5 % hydrated dough. I'm still unclear whether to add the honey and oil to this amount: if you do, you would add an additional 3 + 3 %, so you might think that the dough is as much as 76.5% hydrated. That is not too wet, so I don't feel that that is the problem.<br /><br />I also don't believe my scoring of the bread is causing the deflation. If you look at Reinhart's picture of his boule shaping (p. 89), you see how deeply he scores his loaves. My scores are nowhere near as deep as his. My scores are ugly, sure, but if anything, they are not deep enough.<br /><br />No, the problem in this loaf, I feel, is the way I shaped it. Here, I did not follow Reinhart's instructions (again, p.89) but used a kind of stretch and fold using a pastry cutter, out and up from the counter-side of the dough, several times, and pinched at the top to seal. This method surely would have worked if I had, when I was finished stretching and folding, turned it over and rotated it on the counter as Reinhart shows in the upper right picture of that page. This I didn't do: and so, the gluten cloak was simply not tight enough, and the pinching was not complete. I just put it in the basket, and it unfolded there. Totally my fault. I'll try this loaf again, of course, to see if that fixes it.Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-28679904086943413412011-02-11T15:59:44.324-08:002011-02-11T15:59:44.324-08:00one other question: how deep are your scores? are ...one other question: how deep are your scores? are you deflating it by cutting it too deeply?Joshhttps://www.blogger.com/profile/01228774778641277643noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-11145200515024286132011-02-11T15:57:19.304-08:002011-02-11T15:57:19.304-08:00what's the hydration on this dough? how are yo...what's the hydration on this dough? how are your shaping it? those are the two things that are most confusing to me given your result, because your method looks right but the dough flattening like that is a little strange.Joshhttps://www.blogger.com/profile/01228774778641277643noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-36646010425112337142011-02-07T19:08:00.756-08:002011-02-07T19:08:00.756-08:00I would hate to leave anyone with the impression t...I would hate to leave anyone with the impression that this was a lot of work. Really, the hardest thing about it is measuring ingredients and waiting. The actual time spent working on it is negligible. The actual physical work is easy -- far, far easier than most other whole wheat breads I have made, far easier even than no-knead breads, which can be hard to stir.<br /><br />However, you do have to be around to do things in a timely manner. You need a stretch of time where you can go away and do other things (like blog) and come back to the bread-making. There is a bit of clock watching involved.<br /><br />As for taste: yes, indeed, loaves made with Reinhart's methods and recipes taste unlike any other whole wheat bread you have ever tasted. It may not be to everyone's taste, of course: but the taste certainly is unique. If you like whole grain breads -- or better yet, if you don't like other whole grain breads you've tasted so far -- and if you like to bake, you owe it to yourself to try his recipe and method at least once.Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.comtag:blogger.com,1999:blog-6640298770028582012.post-32652409519710282522011-02-07T11:42:00.609-08:002011-02-07T11:42:00.609-08:00This bread looks lot of work, i think they tasted...This bread looks lot of work, i think they tasted great or you find any difference in the taste.Swathihttps://www.blogger.com/profile/17292753459968878119noreply@blogger.com