Steak House Dark Breads

[homecook]

Quote:

Originally Posted by deelady It sounds delish Barb, I already coppied it to try it sometime! Just wondering though why is it called Honey Wheat if there is no honey in it...? Thanks for the great recipe!

I wish I knew! I'll have to have my ds check it out when he goes into work. He works at Outback. I hope you give it a try.

Barb

[Maverick2272]

Quote:

Originally Posted by justplainbill You might want to check out Peter Reinhart's Whole Grain Breads. Seems whole wheat acts better when a poolish is used. To my taste at least, whole wheat flour can also be used to make pretty good crullers.

I am working with whole wheat right now, so thanks I will check that out!
But, what is a poolish?

[justplainbill]

'Whole-wheat poolish
1½ c. high-protein whole-wheat flour
¼ tsp. instant yeast
¾ c. water, at room temperature '

For the rest of the story see:
Whole-wheat bread « Bake Bread

[Maverick2272]

Ahhh, ok a pre-ferment (didn't even know what a pre-ferment was until now!). This is cool I am definitely going to give it a try here and see what I come up with!

[justplainbill]

The soaker can also be important.