I decided to make the "Heart of Wheat" recipe, since we had bought some raw wheatgerm a while before. Some things that struck me while I was making the bread:
- Letting it rest for 20 mins when mixing by hand really makes a difference. It's a lot easier to work the dough after the rest, and it didn't stick despite being a fairly wet mixture. I used less than 2 Tbsp of flour when kneading (which is waaay less than I usually need)
- Wheatgerm gives the bread a great flavour
- Knowing more about what to do after each rise helped the texture a lot (doing a business-letter fold each time to keep some air in the bread and prevent over-working it)
The final loaf (a boule) came out nice with a nice brown, chewy crust and a moist, light but chewy inside. Definitely one to repeat!