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Showing results for tags 'whole-grain'.
Semolina bread with whole-grain soaker test run was successful. This used a Poolish and when Poolish was ripe I made the dough. The whole grain were soaked in boiling water and kept at room temp for 4 hours, Crumb, texture and taste very good. For darker outside colour I should have baked at 30F hotter than I did. I was at 400 F and should had been at 430 to 450 F. Still happy with result based on taste this bread would make very good sandwich bread. This is definitely a keeper recipe.