Whole Wheat Bread

First Slice: bosche recipe, easy to make, only rises once-in the pan

flavor: robust wheat flavor

texture: airy, not what I wanted

I used regular pans and didn't roll up the dough

Second Slice: Peter Reinhart formula, takes 2 days (one soaker, and one poolish) proofs 2-3 hours in bowl, then 90 minutes in pan. Purpose in the longer process-brings out the flavor of the wheat (Bread Maker's Apprentice). And I've also read that it helps digest the grain (Nourishing Traditions).

flavor: nutty, mild (kids seem to be good with it)

texture: tight, dry (liked the texture, not the dryness)

I like the pans, just wish they had risen a bit taller before baking. With the new pans, I don't think they need to bake for 30 minutes. Bread probably wouldn't be as dry.

My thoughts:

Flavor is different in the loaves. I like both. Kids prefer more mild.

Texture could be based on the way I shaped the loaves and the pans I used. Def happy with the second technique.

So, my next trial:

a) Bosche recipe- use the new pans and rolling it up like the Peter R. directions.

b) Peter R. formula- cooking for 25 minutes