Anise
Deva, good day!
The temperature seems to be normal, I had +4, everything was fine, but was the yeast tested? Have you already baked on them?

I think we need to get the big from the refrigerator at least 2 hours before the start of mixing the final dough, let it warm up well at room temperature, at the same time watch it, it should still fit at least a little. And then knead the main dough. I would do that. Good luck!
Deva
I came home from work, took it out of the refrigerator (by the way, there were already bubbles), and after 2 hours it became super bubbly. Now the final batter is on its way.
Deva
Take a photo report.
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To taste: a bit dry and sweet for me (although I put 25 grams of honey). It is cut into thin pieces, but the crust crumbles. Baked without steam.
In general, for some reason I expected more.
Anise
Deva, thanks for the report! And your bread turned out to be delightfully beautiful! Straight very, very!
It is a pity, of course, that the taste disappointed you.
The bread looks just fine in the photo, and the cut is a feast for the eyes!
Mark's mom
Anise , big, no, just Thank you so much for the recipe! Very tasty bread, the aroma after baking in the kitchen remained for several hours! I will take a photo after the next baking, as soon as my son arrives - the main connoisseur of c / s bread! Special thanks for your attention to detail, it helped me a lot
Anise
Mark's mom, how glad I am that you liked the bread !!!
Thanks for your feedback! I will look forward to the photo of bread, I am very interested to see what kind of bread you have.
Good luck and delicious bread!
KnadezhdaM
I am grateful: this bread is very much to my taste. Baked exactly according to the original recipe. Whole grain breads are still not very good for me in appearance, but taste is more important, and it is very pleasing. THANK YOU SO MUCH.
100% Whole Wheat Sandwich Bread Peter Reinhart
Anise
HopeM!
You have a beautiful and neat bread! Looks great!
Thank you very much for the photo and review!
NataliARH
Anyawhat I remembered! as soon as I saw whole grain flour in our stores, I started looking for a recipe for it, I was not yet experienced in baking and baked it a couple of times according to recipes, so I chose your recipe for this bread, I liked it! belated thank you, so to speak was exactly the same as in your photo! it was a long time ago .... 4 years ago, maybe more ..... thanks!
Anise
Natashahow interesting and thanks for your feedback!
It's always good to know that the recipe came in handy!
Maxik
Anise hello! Again I looked at your page! I was very interested in the bread recipe, I want to try it! And yet all your recipes are painted so simply, in detail and understandably, that it's a sin not to try. I will report what happens
Anise
Maxik, welcome you, glad to see you!
Thanks for reading the recipes!
If you bake, share your impressions, I'm interested.
Good luck and delicious pastries!
VikaToria
Anis, thank you very much for the recipe. Today I have baked it for the sixth time. The bread is delicious, the whole family eats, it turned out the first time, I don't even know what needs to be done wrong so that it does not work out. For those who are interested in writing: my loaf comes out 850 grams, KBZHU per 100 grams of protein-7.8; fat-3.6; carbohydrates-40.4; energy value 225.9 kcal. I try to stick to a healthy diet and completely abandon premium flour, so this recipe is just a godsend for me, I don't trust sourdoughs, so I'm happy !!!!!
Anise
VikaToria, Victoria, welcome!
Thank you for such a detailed review, and even with the calculation of calories!
It is very pleasant that I liked the bread!
Krasnoyarochka
Anise, good day! Thanks for the recipe! Made with live yeast, I don't use dry ones. I added 3 g to Bigu, and 14 g to the final batch.I do not know how much yeast was needed in the final dough, most likely less, because both times the dough rose very quickly, in less than an hour. Next time I'll put less. I slightly diluted the yeast with some water. The bread turned out delicious, I did not expect such a taste from 100% whole grain! Only he crumbles for some reason. I can't figure out why. A lot of yeast or is there something wrong with the flour / liquid balance?
Anise
Krasnoyarochka, Natalia, good afternoon! Too much yeast for the final batch. Grams 8-10 will be enough, no more needed. In bigu 2-3 years (no more). This bread does not crumble for me. Perhaps the reason is just an excess of yeast. Try reducing it next time, see how it goes.
Thank you for your feedback, Natalia!
Krasnoyarochka
Anise, baked the second time, on your recommendation added yeast to the biga 2 g, to the final 8 g. It turned out much better! But still there are a few crumbs, although there are no more of them than from ordinary store bread. The third time I will bake, I will try to put another 2 g less yeast. I used to bake sourdough bread (with Calvel's sourdough), that bread didn't have a single crumb at all.
Marinuly
Anise, good evening! This is not the first time I've baked this recipe, thanks, the bread is wonderful. Today I baked with rye flour according to the recipe in answer # 26. I put about 2 g of compressed yeast in the bigu. SOAKER was kneaded with whey. I added 6 g of yeast to the final dough, kneaded everything with my hands. I just didn’t put in 1 tbsp of molasses and sugar (there’s a lot of sweets for me)
100% Whole Wheat Sandwich Bread Peter Reinhart
100% Whole Wheat Sandwich Bread Peter Reinhart Delicious! (y) Thank you! Fried a little, but that's okay
Mezmeraze
Anise, Hello. The first time on the site, I did not understand where to look how to do the whole kneading by hand. Tell me please
Marysya27
Hello everyone
I also came to thank the author for the recipe and his presentation.
The bread is delicious in all respects. I cook it for the second time. In the first, it was one "brick". And today two:
100% Whole Wheat Sandwich Bread Peter Reinhart


The first component from the refrigerator:
100% Whole Wheat Sandwich Bread Peter Reinhart
Both blanks:
100% Whole Wheat Sandwich Bread Peter Reinhart
Dough:
100% Whole Wheat Sandwich Bread Peter Reinhart
After the first ascent:
100% Whole Wheat Sandwich Bread Peter Reinhart
When it was baked the last time, the time for the processes completely coincided with that indicated in the recipe. This time, the second breeding was done at room temperature. It took more time.
And here is the bread. Each blank contains 570g. Baked in xn:
100% Whole Wheat Sandwich Bread Peter Reinhart
100% Whole Wheat Sandwich Bread Peter Reinhart
100% Whole Wheat Sandwich Bread Peter Reinhart
100% Whole Wheat Sandwich Bread Peter Reinhart

Marinuly
Mezmeraze, Irina, I was looking on the Internet, on YouTube.
Unfortunately, after the computer was covered, the bookmarks were all messed up. If you want, I will try to find and send you a personal message.
This particular recipe by Peter Reinhold, all his breads are good, you can find and download his book.
Newbie
I was interested in the recipe, but it is not clear why the dough (water + flour) should be left to "wet" for 24 hours. We're not growing sourdough, but fermentation processes will go on, just the entire pathogenic flora will multiply this way, thinking aloud

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