The night before you're going to make bread combine the wheat flour and wheat germ with the water. Set it in the refrigerator over night; that's called the soaker.
Also mix up the 'Biga' A mixture of water, flour and yeast. It sits on the counter overnight.
The next day you combine the 2 and more ingredients and let it rise, and rise, and rise.
After baking we got 2 incredibly high light 3/5 whole wheat bread. In fact my family doesn't like their bread this light and fluffy...(but it is almost gone, less than 24 hours out of the oven-that's how much they don't like it.)
If you are inspired to get the recipe...in the mag. I did do a couple things different:
- I used water, not milk
- I used all-purpose flour with 2 tablespoons of gluten added
- I added 2 tablespoon of dough enhancer to the final mixing
- used olive oil instead of butter
- added 1/4 cup of whole wheat flour