As a recipe testerfor Peter Reinhart I tried 2 new formulas . Two versions of transitional enriched sandwich breads. The whole wheat sandwich bread is always on the left, the multi-grain sandwich bread is always on the right side.
|whole wheat soaker||multigrain soaker|
|bigas for both breads after refrigerating over night|
|whole wheat dough after 1st rise||multi-grain dough after 1st rise|
|internal temperatur after 40 minutes baking:
>90 °C / >194 °F