🔎
Left Arrow Back To List
Flag this question for inappropriate content
Previous Previous Question
Next Question Next

Peter Reinhart bread recipes

When I make the recipe "Oat Bran Broom Bread" from Peter Reinhart's Whole Grain Baking book, the bread always has a" spongy" crumb. It tastes fine, rises well, passes the window pane test, but when I slice it, it looks different than my other 100% whole wheat breads. Is is because it is not enriched with dairy or is it the delayed fermentation method?

Answer »
Dscn1430

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Both, Stephanie. The delayed fermentation method tends to retain moisture, and the whole grains contribute to this effect. Dairy of any sort tends to tighten down the crumb while tenderizing it at the same time. Tender and spongy are quite different.

No need to email me as additional
answers are added to this question.
Food52 Hotline App
Hotline

Popular Questions

␡
␡

How you eat is how you live.
Let's eat well together.

Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions, our new kitchen and home shop, launching soon!

Please enter a valid email address.

Well played.
You deserve a cookie.

We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now