Whole Wheat French Bread
Two whole wheat sweetbread loaves made in a French bread mold.
© 2011 by KV5R — Rev. Feb. 27, 2011.
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This one is my attempt to make my favorite bread (whole-wheat with honey and almonds) to have a more artisan-style shape, crust, and crumb. It was almost entirely successful.
As stated in the previous article, I went back to using cup measures instead of weights. I didn’t make any notes this time, so the recipe below is from memory. Adjust as needed.
Note that later I went back to measuring by weight. I discovered that the pros are right—if you want to make consistently good bread, you have to weigh things! When the weight of your liquid ingredients is 65% of the weight of your flour, it’ll almost always be just right.
