Three Things I’ve Learned About Baking Bread With Whole Grain
...I needed to shorten the first rise (bulk fermentation). The white breads I used to make required a four to five hour bulk fermentation. The whole grain breads I’m baking now seem to do fine with just three hours (depending on the weather, of course). Once I shape my dough, I put it in the fridge to proof overnight. The time in the fridge makes wet dough easier to handle and develops the flavor. And that cold dough can go straight from the fridge a...