This was my first try baking from Peter Reinhart’s Whole Grain Breads.

The boule is Transitional Country Hearth Bread (p. 156) and the baguettes are Transitional Rustic Bread (p. 264). Both are 1/2 whole wheat and 1/2 bread flour. The baguette  was very tasty and  the crumb is perfect. They’re made in the pain a l’ancienne style, so they were pretty easy to make, too.

I’ll freeze the boule for another day. I’m thinking we could make some outstanding sandwiches with that.

Now, what are we gonna have for dinner?