Three Things I’ve Learned About Baking Bread With Whole Grain
...ove between a loaf made with Sonora wheat and a loaf made with Joachin Oro wheat). Many varieties of wheat I’ve worked with need to be baked in a loaf pan since they don’t have the gluten to hold their shape as a boule or batard (unless you’re a master like Dave Miller). The Joachin Oro I’ve been getting from my local mill Grist & Toll, on the other hand, yields big and perfect boules. Flours can be blended, of course, and this is the next frontie...