|Whole Wheat Tartine Bread-- YUM|
A detailed explanation of the recipe comes from TX Famer on The Fresh Loaf, whose breads are absolutely stunning (from what I've seen on yeast spotting).
|More Crumb |
Reinhart says in all of his books that whole wheat needs honey (or other sweetener) because it is too bitter. This is apparently not true, so long as the wheat has a long time to ferment and increase the flavor. The particular loaf does have some white flour in it, but the flavor comes from the whole grain and I think it's absolutely lovely.
For the white Tartine loaf I am giving to a family friend, I finally managed one semi-decent ear (my scoring technique is getting better!).
|Ear! i.e. the protruding slash on the bread.|
- The bread actually had more air holes than this but it was sliced so thin that it bent in on itself when I tried to lean it up on the other bread.