Peter Reinhart developed a bread in conjunction with a sports organization.
The bread is 'designed' to provide energy, both near and long term. I has to do
with the combination of grains, sugars, carbs etc. And oh yeah, it tastes great!
I decided to try a sourdough version as well.
This is the sourdough version. Both doughs start out with a soaker of raisins and flax seed.
The sourdough is on the right, the yeasted version is on the left. It was cool in my kitchen so things took their own sweet time.
Both showed a little more oomph during the proofing. I have a big rye loaf pan. It doesn;t get a lot of use so I figured I would give it a try.
All the sugar from the honey and raisins help the crust of this bread brown really deeply.
The crumb on the yeasted loaf was nice and uniform with plent of body to stand up to sandwiches.
I didn't dare bake the sourdough at normal sourdough temps. 350º seems to have done the trick. I got really nice oven spring.
The sourdough crumb opend nicely, but still gave me the even texture I wanted for breads and sandwiches.
The yeasted dough took 2 1/2 hours to ferment. THe sourdough fermented for 4 hours and ner really budged. It swelled a bit though.
The recipe usually makes 2 - 8"x4" loaves. I put the whole thing in this pan. The two small loaves on the right are the sourdough loaves.
Both of these breads have great flavor. THe sourdough has a nice little tang to work against the swwetnes of the bread. Awsome stuff. Thanks Peter!
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This is the sourdough version. Both doughs start out with a soaker of raisins and flax seed.
