All About Ciabatta: notes from a class

Ever since last May when I attended All About Ciabatta, a Bread Bakers' Guild of America's (BBGA) class taught by Master Baker Didier Rosada (see Of Bread and Bridges: A Baking Weekend in San Antonio), I have been meaning to share what I learned as well as some photos and videos but most annoyingly, life intervened, notably in the shape of a shattered wrist, and I didn't get around to it. Since I owe an eternal debt of gratitude to the Italian bakers who invented ciabattas (the only bread I was able to tackle one-handed last summer because it requires no shaping) and to Didier for teaching me how to make it without fuss or fear, I am more than happy to pick up the slack today. As my indulgent mom used to say, better late than never! Except where otherwise indicated, all the information below comes from the notes I took during the class. 

Tools

• All the doughs were mixed using a spiral mixer
• At home, I use a 6-quart mixer with a dough hook

Flour

• The bread flour used during the class was hard red winter wheat (11%-11.5% protein)

Preferments: a recap

What's a preferment?
"A preferment is a dough or batter prepared prior to mixing the final dough and composed of a portion of the total formula's water, yeast (natural or commercial) and sometimes salt. The dough (or batter) is allowed to ferment for a controlled period of time and then added to the final dough."
From Didier Rosada, Your Guide to Preferments, an online article I recommend reading for a better understanding of the various preferments and their applications

Old dough
Old dough can be used as a preferment for ciabatta. A good average is 40 to 50% of total flour. Using old dough is an easy way to have a quick preferment. But old dough has already been mixed fully once, which means it should be added at the end of the mixing time (so that it doesn’t get mixed again). Which is NOT the case for biga.

Biga
Biga is a very stiff preferment which came originally from Italy. If you choose biga, use 1% of yeast and let the biga ferment for 18 hours at 60°F. Remember to watch the water percentage in the final dough: hydration may need to be adjusted. If necessary, you can keep biga at 45°F (just up the yeast a little bit). As a preferment, it is more strongly flavored and more acidic than poolish.

Poolish
Poolish was invented by Polish bakers and brought to France by Austrians. A transition between sourdough and commercial yeast, it is one of the first preferments made with the latter. It has a sweet nutty flavor profile. A poolish is ready when it shows lots of bubbles and crevices and offers some resistance.

The amount of yeast to use in the poolish depends on the length of the fermentation. In the table below, please note that "total flour" refers to the total flour used in the poolish.

If you choose to let your poolish ferment overnight, always add to it 0.1% salt (1 g of salt for 1000 g of flour) as it will help you control the fermentation much better.
For reasons of personal convenience, I have always let my poolish ferment overnight. Ever since I took Didier's class, I have been systematically using in it 0.1% yeast and 0.1% salt and I am delighted with the results: no more overripe and defeated poolish!

Sponge
Sponge was invented by the British. Hydrated at 60%, it ferments overnight at the same temperature as the poolish.

Gluten development

• When the gluten is 100% developed, the gluten window is transparent. The finer the veins on the window, the more developed the gluten
• Always relate dough temperature to gluten development: if your recipe calls for full development of the gluten, use a lower water temperature
• Adequate dough consistency, gluten development and dough temperature will give the process a good start. If careful thought isn't given to all three, troubleshooting will be necessary 

Ciabatta: a historical perspective

• In the old days, Italian wheat was very weak and a very stiff preferment was needed to reinforce the dough. Accordingly ciabatta dough was traditionally leavened with biga, then set to ferment overnight at low temperature. A long fermentation at low temperature produced acidity which made the dough stronger. One can still see biga cellars in old Italian bakeries
• Most of the wheat in Italy now comes from France and Germany and is low in protein (10 to 10.5%). It is stronger than the old Italian wheat, which means that biga is no longer the preferment of choice for ciabatta: it makes the dough too strong
• Even though today's Italian bakers still call most preferments biga, they generally use poolish in their ciabatta. (In the United States, the term biga is often preferred for marketing reasons: it sounds more romantic than old dough!)
• Today in Italy, ciabatta is often made with straight dough and therefore less flavorful

Ciabatta: basic concept

• Today's preferment of choice: a poolish using 30% of the total flour in the recipe
• Ciabattas require no shaping although some people like to give the dough a fold to make it fluffier
• Ciabattas are proofed top down on floured linen
• They are baked flour side up without any scoring
• Do NOT dimple the top of the ciabatta

Double hydration technique

• The baker adds enough water at the beginning to get the consistency of baguette dough; develops gluten to about 80%; then adds rest of water (always in increments)
• The dough no longer sticks to the sides of the bowl when mixing is done

Retarding ciabattas: tips

• Retarding is only for convenience. Longer in the cooler doesn’t necessarily mean better. You will never get as complex a flavor as with a room temperature fermentation
• If you plan to retard your ciabatta, choose a stiffer preferment (for instance a biga or a sponge), increase the amount of yeast in the preferment, shorten the preferment fermentation time (5 to 6 hours instead of overnight) and increase the amount of preferment in the final dough
• Use the double hydration technique (see above)
• Use olive oil
• Increase mixing time to give the dough more strength: mix to improved (gluten at 90%) before adding the second water
• Shorten the first fermentation before putting the dough in the retarder: 30 minutes, one fold, then into the retarder. Next day: take the dough out, divide it, proof and bake (right out of the retarder) OR: take the dough out, wait for one hour, then dump it on the  table, wait 30 minutes then divide and bake

 Miscellaneous tips

• Always adding a bit of salt to a preferment is a safety: it will slightly penalize  the flavor of said preferment but it will ensure that it works
• It is important not to put too much water at the beginning of the mixing: start at 68-70% if the formula calls for no oil (65% or a bit less if using oil)
• Always put the liquid ingredients in the bowl first
• Always add yeast and salt to the flour. Especially important if using cold water, so that the yeast doesn't come in contact with the cold water
• Be very careful when dumping ciabatta dough on bench for scaling, you want to avoid any accidental folding
• When scaling ciabatta, add scraps on top. Since ciabatta proofs wrong side up, the scraps won’t show in the final product (see photo immediately below)
  
  
  
• You can add 10% natural starter to the formula for added flavor and longer shelf life
• Steam is very important as ciabatta will always turn out better with steam. But only at the beginning of the bake. It is actually important to vent the oven towards the end of the baking because ciabatta can get soggy (in my house, I use the handle of a wooden spoon to keep the oven door ajar for the last five minutes of baking)
  
• If the dough is too cold when done, increase the fermentation time
• Milk makes ciabatta a bit more tender

Videos

Mixing ciabatta dough

(The sound is quite poor at the beginning but the video is still worth watching because it gives you an idea of the soft consistency and high gluten development Didier was looking for in that particular dough.)

Folding ciabatta dough
(For very wet doughs: soupy consistency and underdeveloped gluten)

"Shaping" ciabatta

Another ciabatta "shaping" (or rather, dividing) video

Ciabatta: loading the oven

What we made

We made nine different ciabatta doughs during the class, covering various techniques, preferments and grains. For all, except the first one, Didier used the double hydration technique.

• Ciabatta with poolish (short-mix technique): the dough is mixed until all the ingredients are just incorporated and the gluten is developed by a series of folds during fermentation. This technique is the most traditional
• Ciabatta for retarding, with sponge: allows for more flexibility in the baker's production schedule 
• Ciabatta with biga: this version uses the most traditional preferment
• Ciabatta with poolish: more modern version
• Multigrain ciabatta with whole wheat poolish and multigrain soaker: higher nutritional value
• Ancient grain ciabatta (with teff sponge and amaranth poolish): a functional bread*
• Ciabatta integrale (with sponge and cracked wheat soaker): 20% of the bread flour is replaced with whole wheat flour and a soaker is added for higher nutritional value
• Ciabatta with whole wheat poolish and flax soaker: a functional bread
• Breakfast ciabatta with poolish and chocolate pieces: plain yummy!

* The functional movement started in Japan: it centers on the idea that certain foods can improve the functioning of the body (ex: oats help control cholesteral, flax seeds add omega 3, etc.) and help prevent or cure diseases.

When time came to taste the ciabattas we made, we were hard put to choose and opinions differed wildly. For what it's worth, my three favorites were the plain one with poolish (which I found more delicately flavored and more interesting than the biga one), the functional one with whole wheat poolish and flax soaker and the one with candied orange and chocolate pieces.

Related Posts:
Ancient Grain Ciabatta (coming up)
Chocolate ciabatta with dried cherries and roasted hazelnuts

Learning Loaf (with old dough)

So many of you have written to say you wanted to try your hand at bread but didn't know where to start that I thought I should post a fairly simple (but still tasty) recipe. There are faster recipes galore, both in books and online, but frankly I am not crazy about them. In my experience (and that of many other bakers) and except in the case of breads that rely on baking soda or powder for leavening, the faster the bread the blander the taste and the shorter the shelf life.
Most simple breads (those who don't rely for flavor on a bunch of ingredients beyond flour, water, salt, and yeast) turn out tastier, rise better and have a better crumb if they are made over two days instead of being mixed and baked in the space of a few short hours in one single day.
These breads call for a two-step process: a mix of flour, water and yeast (and sometimes salt, as in this recipe) is left to ferment overnight acquiring both depth of flavor and increased leavening power. The day after, this first dough (or preferment) is incorporated into the final dough to which it imparts a distinctive taste and structure depending on its hydration (percentage of water relative to flour), the temperature at which it was kept, the length of its fermentation, the amount of yeast involved, etc.
There are several types of preferments. In this recipe, we will be using what's commonly called "old dough". Some bakers prefer to call it by its French name, pâte fermentée (fermented dough) but "old dough" does the trick for me. It is easier to explain to kids and it reminds me of the hours our grandchildren have spent at our kitchen table playing with salt dough. They cut and folded and shaped and had all manners of fun. I used to put a bit of vegetable oil in their salt dough, so that it remained pliable and whatever was left over could be kept in the fridge from one weekend to the next. If I were teaching them to bake bread now, I would explain the difference between salt dough (which is dead) and bread dough which is alive because it contains yeast and therefore requires a bit more tender loving care.
To get your hands on a piece of old dough, either you use some dough left over from another baking session (which almost never happens in my house as I nearly always forget to set dough aside for the next batch), or if you have baked no bread in the past 48 hours (old dough tends to become more acidic and to lose its leavening power if it sits for too long), you simply mix flour, water, salt and a pinch of yeast until the dough starts to develop, put it in a bowl, cover it, let it ferment slowly overnight at cool room temperature and voilà, you have your old dough!
This loaf is the perfect weekend baking project: you mix the old dough on Friday night, mix and bake the final dough on Saturday and enjoy fresh bread from Saturday night on (which is why the amounts are generous enough to yield two loaves). You may not succeed right away: we ate our share of doorstops over the years but learning is always a process, isn't it? So don't despair if it doesn't turn out exactly the way you want the first time.  Plus unless your bread is hopelessly burnt or you forgot the yeast and it baked into a flat stone or you forgot the flour (which happened to me once when I was a child and made a French almond cake for my family. It tasted awfully of canned mushroom - I still can't figure out why - and my doting father is the only one who got a second helping and said it was really good in an interesting way - although decades later he still laughed like a hyena when he told the story) and there was no dough to bake, it will always be appreciably better than supermarket bread...

To make this recipe,

You will need

• A large bowl and two medium-size bowls as well as lids or plastic film to keep them covered
• A spatula to scrape the bowls
• A scale (preferably electronic, so that you can switch easily from ounces to grams)
• A dough cutter (or a knife with a wide blade) to divide the dough prior to shaping it
• A clear plastic bag large enough to house the proofing shaped loaf without touching it
• A razor blade or a serrated knife (to slash the loaf before baking)
• An oven
• A pelle or rimless baking sheet to slide the loaves into the oven and get them out when they are baked
• Parchment paper

You might find it convenient to have as well

(Please note that the links are meant to give you an idea of what the equipment looks like and that I am recommending no specific brand or seller)

• A instant-read thermometer
• A plastic proofing container with a lid
• A round proofing basket (or else a round colander lined with a flour sack or other non-stick towel)
• A board and a linen (or other non-stick fabric) towel to proof your shaped loaves (the ones which don't proof in a basket)
• A baking stone (before I had one, I used a rimless metal sheet pan which always stayed in the oven and got preheated when I turned the oven on)
• Some kind of steaming device (I use an old metal dripping pan filled with smooth lava stones which I always leave on the oven bottom shelf)

My oven setup

Bread Tips

• Time can also do a big share of the work for you. My hands and wrists are giving me all kinds of trouble but even though I own two different types of mixers and unless I am baking for a big crowd, I still prefer to mix my doughs by hand. My favorite method is to just incorporate the ingredients (making sure all the flour is hydrated) and then leave the (still very shaggy) dough to rest, covered, for 10 minutes. When I come back, lo and behold, the gluten has developed appreciably. I give the dough a few gentle stretches and folds inside the bowl (the in-bowl mixing method is helpfully illustrated here  by Khalid on The Fresh Loaf ), cover it again, and come back again 10 minutes later to do the same. After four or five times, the dough is usually ready for bulk fermentation.
• Temperature matters. Most bakeries are much warmer inside than the average home, at least at our latitudes during the cold months of the year. Depending on the season, the same exact dough may give you different results. The taste may vary (the bacteria which develop in cooler temperature are not identical to those which develop at warmer temperature) and so may the bread structure (in my experience, it is often easier to get a more open crumb with a yeast-leavened dough that has fermented in a warmer environment).
  There are ways to keep your dough snug (setting it to rise in the oven with a light or the pilot light on or near a source of heat such as a fireplace or using a makeshift proofer made of a seedling mat and an inverted plastic box, etc.). I have a folding bread proofer but I haven't used it for this recipe as I wanted to reproduce as closely as possible the conditions which might exist in your home if, like me, you have to reckon with the tail end of winter in the Northern United States.
  Everything being otherwise equal, I find that an indoor temperature of about 76°/24° is about ideal. But good luck on getting that temperature consistently throughout the year! The little laundry room where I do my mixing and baking is hot in the summer (85-90°F/29°-32°C) and cool in the winter (59-62°F/15-16°C). On very warm days, I set the dough to ferment -well covered- on the floor of the garage and on very cold ones, on the countertop next to the washer on the side opposite to the window, where temperature is a couple of degrees warmer. I have learned to enjoy the slow fermentations of winter (which give me a lot of time to do other things) as well as the bouncy eagerness of summer doughs (which sometimes require to be tempered in the fridge as a quickly risen dough seldom yields satisfactory results).
  Of course when a dough needs to be slowly fermented over a long period of time (as is often the case for doughs leavened with a natural starter instead of commercial yeast), it can only be kept at cozy room temperature if the process is strictly controlled and watched over (as it is for instance by Gérard Rubaud in his Vermont bakery). For the home baker who enjoys sleeping through the night, the only solution is often to find a really cool place (sometimes the fridge) to let the dough rise slowly overnight.
  It is considered optimal for a dough to have an internal temperature of about 76-78°/24°-26°C at the end of the mixing. One way to achieve this is to modulate the temperature of the water you add to the flour at the time of the mixing, using warmer water when the room and the ingredients are cold and colder water when they are warm. For this loaf, I used warmish water from the tap. I didn't measure the temperature but made sure it was one step above lukewarm. Never use hot water as it would kill the yeast. For a very helpful and detailed description of the way to obtain a specific desired dough temperature (DDT), please refer to this page of Susan's Wild Yeast blog (a blog I most fervently recommend to anyone who is interested in becoming a serious home baker);
• The amount of water you use makes a big difference in the type of bread you end up with and it is nearly impossible for any recipe to give you an exact indication of the hydration rate. There are too many variables, the first of which is the flour you are using which is most probably not from the same brand and the same batch as the ones used to make the featured recipe. Even if you are used to working with one specific brand and one type of flour, you will find that you may need to increase or decrease water with each new batch. Which means that you need to develop a feel for the dough consistency that gives you the best results. That may be the toughest part of learning to be a baker but it is also the most rewarding because one day you'll just know and you will never forget (a bit like riding a bike).
  A good rule of thumb is to reserve at the start about 10% to 15% of the total water amount indicated in the recipe in order to add it later on in the mixing process as/if needed. You may end up not using it or you may have to add even more. It will be for you to determine but once you know, it is useful to make a note of it for the following time. I often find I have to use more water than indicated in a recipe;
• Which brings me to this: keep a log book. If you intend to start baking regularly, for each bread you make, write down which recipe you used, what was the room temperature, how much water you ended up using, how long you preheated the oven, how long you baked the loaf and at what temperature(s), how open or dense the crumb was, whether or not you liked the bread, how was the flavor, what you would like to change if anything, etc. Take pictures of the bread and of its crumb and save them. Your log book will quickly become a reference tool which will save you time and effort down the road.

Ingredients (for one boule and one curlicue)

Old dough

• 210 g all-purpose flour, unbleached
• 137 g water
• 4 g salt
• A scant pinch of instant yeast

OR:

• A 350 g piece of dough saved from a previous mix

Final dough

• 631 g all-purpose flour, unbleached
• 70 g wholegrain rye flour (also called dark rye flour) (I use rye because I like the flavor and the slightly darker color it imparts to the bread. I also like the tiny specks of rye bran in the crumb)
• 484 g water
• 14 g salt
• A pinch of instant yeast
• All of the old dough (about 350 g)

Method

Old dough (to be made the evening before)

1. Whisk all the dry ingredients together in the medium size bowl, add water and mix by hand until the flour is well hydrated and incorporated
2. Let rest 10 minutes, covered
3. Leaving the dough in the bowl, pull it on one side and fold it towards the center, turn the bowl slightly and repeat, repeat until you are back where you started. Cover the bowl again and let the dough rest
4. Repeat four or five times
5. Let ferment, tightly covered (I use plastic film) until morning at room temperature (if room temperature is cool). If room temperature is warm, let it ferment about four hours, then put it in the fridge overnight. In the morning, take it out of the fridge and leave it at room temperature for one or two hours before mixing

Old dough in the evening

Old dough the following morning

Final dough (to be mixed on the day of the bake)

1. The old dough should have inflated a bit and smell slightly fermented
2. Divide it in several little chunks for easier incorporation with the other ingredients
3. Pour most of the water (set aside 10 to 15%) into the large bowl
4. Whisk together the flours, yeast and salt in a medium-sized bowl and add them to the large bowl
5. Add the chunks of old dough

6. Mix until incorporated. You shouldn't see any dry flour. If you do, add some of the reserved water. If you still do afterwards, add more water from the tap by very small increments (matching the temperature of the water you previously used)
7. The dough will be shaggy but pliable. Cover it and let it rest 10 minutes 

8. Leaving the dough in the bowl, pull it on one side until it is stretched and fold it towards the center, turn the bowl slightly and repeat, repeat until you are back where you started. Cover the bowl again and let rest

9. Repeat four or five times at 10 minutes interval. Each time you come back to the dough, it should have changed, become smoother, shinier and easier to handle

10. Transfer the dough to a lightly oiled proofing container and cover tightly
11. After 20 minutes, fold the dough inside the bowl (see this useful video by Amy at 0:26 to 0:46 min. Amy from Amy's Bread is a wonderful New York City baker whom I had the pleasure to meet last year at WheatStalk. Her Italian dough is much wetter and softer than our Learning Loaf dough but the folding method is still the same )
12. Repeat twice at 20 minute-intervals
13. Let rise as long as needed for the dough to show a dent that doesn't bounce back right away when you palpate it with your fingertips
14. Transfer the dough to a floured tabletop and pat it gently into a rectangle
15. Using the dough cutter or a knife with a wide blade, cut the dough in two pieces, roughly two-thirds, one third (you could weigh each piece of dough and make it scientific but you don't really need to). (Alternatively if you'd like to make two identical boules, cut the dough in half instead)



16. Loosely pre-shape the big chunk of dough into a boule and let it rest, covered, on the floured counter
17. Do the same with the smaller piece, except that you flatten it a bit, then roll it loosely into a sausage. Let it rest next to the boule
18. After 10 minutes or so, the dough will probably have relaxed enough for you to proceed with the shaping: please refer to Amy's video at 2:45 min to learn how to shape a boule, at 3:28 min to learn how to shape a batard (elongated bread) you can curve into a curlicue if desired or leave as is
19. Place the shaped boule inside a floured proofing basket such as this one or a round colander lined with a flour sack towel (I suppose a towel-lined bowl might do in a pinch but from what I read it is better for the dough to be able to breathe on all sides as it rises) or just set it on a flour-dusted parchment paper-lined board (if not contained the loaf might expand a bit laterally and don't give you as much of a rise: it will still taste fine though)






20. Place the shaped curlicue on the same board (about 4 or 5 inches away from the free-rising boule if not using the basket) and slip the whole thing inside a large clear plastic bag
21. Tie the bag closed making sure to trap enough air in it for the plastic not to touch the dough
22. Let the boule and the curlicue proof until doubled in size (at cool room temperature it may take 45 minutes to one hour)
23. Meanwhile pre-heat the oven to 475°F/246°C with both the baking stone (or rimless metal half-sheet pan) and the metal pan inside, the stone or sheet pan on the middle shelf and the dripping pan (for steaming) on the bottom one
24. When the loaves have doubled in size, take them out of the plastic bag, gently invert the boule on a parchment paper-lined rimless sheet pan, dust it with flour (I use a fine mesh shaker) and holding the razor blade or the serrated knife at a slight angle, slash it a few times on top (for this boule, I slashed the dough four times in a fan pattern)
25. (If you have room enough for the curlicue to bake in the oven at the same time as the boule, transfer it to the sheet pan, dust it with flour as well and slash it a few times. If your oven isn't large enough (mine isn't), tie the bag closed again with the curlicue inside and set it to wait in a cool place
26. Quickly transfer the boule into the oven by sliding it off the sheet pan and onto the preheated stone (it stays on the parchment paper) 
27. Pour one cupful of warm water onto the lava stones (watch out as a lot of steam will suddenly shoot up) and close the oven door quickly
28. After five minutes, turn the oven down to 450°F/232°C and let the bread bake for about 35 more minutes
29. When ready it will sound hollow when tapped on the bottom
30. Repeat with the curlicue (except that it will bake a bit quicker, maybe 30 to 35 minutes total)
31. I find it useful to turn the oven light on and check on the breads as they bake. If I see they are turning a bit dark, I tent them with aluminum foil (taking care that the foil doesn't touch the bread). You may also need at this point to slightly lower the temperature of your oven. Ovens are like flours: they are all different. My 450° may be you 430° or vice-versa.
32. Once the bread is baked, set it to cool on a wire rack and wait for it to have cooled completely to slice it open
33. Enjoy!

The Learning Loaf is going to Susan's for the next issue of Yeastspotting.

Pondering Preferments

A chickpea levain I once made for a Cretan spiced bread

I am a huge whole grains fan, so even though I loved the Whole Grains Workshop I attended last April at the San Francisco Baking Institute, I was dismayed to learn, pretty much on the first day, that since specialty flours (i.e. any flour which is not wheat) are weak by nature and since fermentation weakens them further, it is actually better to use them in preferments than in the final dough.
The baker is thus able to vary the flavor profiles while still using more regular bread flour in the final dough (thus bringing some of the strength back to it). It certainly works very well taste-wise. While at SFBI, I sampled many breads made with specialty flour preferments - as then student Safa Hemzé was experimenting with various flours - and the range of flavors was enormous. For an article on Safa's work, click here.
The pictures below were taken by me at SFBI in January during an informal bread tasting session. The breads were all made by Safa.

I asked Safa about the meaning of this 20% figure and here is what he kindly wrote back: "The 20% refers to the amount of starter I used in each formulation. For example, 100% flour, 65% water, 2,2 % salt, 20% starter, .2% yeast (optional if retarding overnight or long final proofing). You can also add some additional "ancient flour" if you wish. Note that the total amount of non-gluten flour should remain under 15% in your total formulation".
Although I loved the flavors these various preferments brought to each bread, I don't think that the nutritional benefits of putting most of the specialty flour in the preferment are quite the same as they would be if more of the ancient grain flour was used in the final dough together with more whole grain flour instead of more regular bread flour.

Of course using a preferment is in itself a healthful choice. As Andrew Whitley writes in Bread Matters, a passionate plea for slow bread, "research has recently revealed that making yeasted breads quickly may not leave time for important changes to take place. For instance, fermenting dough for six hours as opposed to 30 minutes removes around 80 per cent of a potentially carcinogenic substance called acrylamide that is found in bread crusts, and long yeast fermentations conserve the highest levels of B vitamins in dough (48 per cent of vitamin B1 is lost in rapidly made white bread".
Using a sourdough starter may even be better than just using a poolish or a sponge. Whitley goes on to write in another chapter, "lactic acid bacteria play a part in neutralising substances in wheat flour that can limit nutrient availability to human consumers". 
He explains that "the bran contains considerable amount of phytic acid, which inhibits the absorption of these valuable minerals and trace elements" and that, according to a recent French study, "the action of lactic acid bacteria in sourdough fermentations improves the nutritional quality of wheat bread by reducing the amount of phytate" whereas "simple fermentation with yeast produced less than half the quantity of soluble (available) magnesium at the end of a four-hour period compared with the sourdough".
So far so good! We have the great taste and some nutritional benefits (the nutrients present in the specialty and/or whole flour plus the outcome of the chemical activity at work in the prefermentation), but can we do better?
After all, as Beatrice Ojakangas puts it in Great Whole Grain Breads, a well-documented book first published in 1984 which is full of interesting and out-of-the-ordinary recipes, "bulk for bulk, whole grain breads have about half the calories of traditional breads, supply the most preferable plant protein, and offer valuable fiber to the diet". 
Couldn't we have our whole grain and specialty flour flavors and eat them too?
I don't know but I mean to try and find some answers.
You know how some passionate cooks or bakers set themselves challenges, like making of all the recipes in Mastering the Art of French Cooking or baking all of the bread formulas in the Bread Maker's Apprentice? Well, since I'd like to find out whether or not other techniques would make it possible to use more whole grains in more delicious breads, the (limited, I'll admit it) challenge I am setting to myself is to try and master the master formula detailed by Peter Reinhart in Whole Grain Breads. Why this particular one?

• Because my first brush with that technique was with a derivative method developed by Nancy Baggett in Kneadlessly Simple (a book I reviewed here). I used it to make a 100% whole wheat loaf and I never made or ate a better 100% whole wheat bread (for some info on my experience making that bread, click here and go to bottom of post); Baggett acknowledges her debt to Reinhart, so I'd like to see what Reinhart's original idea was;
• Because we liked what I have already baked from the Reinhart's book, such as the 100 % whole grain multigrain baguettes and I wouldn't mind getting a firm foundation as to the technique before trying my hand at some of his other recipes (although one of his mashes and his whole wheat levain are sitting on the kitchen counter right now, waiting to be made into one of his mash breads) but I am pretty much proceeding by trial-and-error with that bread since it is a mixture of his ideas and my own and I'd like to be more methodical;
• Because although I adore crunchy, chewy, holey-crumby baguettes and many other mostly white breads, I also love dense loaves (so does my son-in-law, so that makes two of us), a taste that isn't not always shared by my under-20 descendants. I wouldn't mind seducing their palate with other flours in such a way that they wouldn't even realize they were eating "healthfully", a word which, for whatever reason, seems less than compelling to their young ears... And I'll be the first to admit that it is absolutely useless to put more "good-for-you" flours in the bread if it doesn't get eaten;
• Because my eyes have a tendency to glaze over when I try to read the 75 pages or so that lead up to the master formula in Reinhard's book and because I have yet to follow any recipe faithfully. I'll have to if I want to master the technique. So I will both read the introduction as carefully as Reinhart begs us to (and I will try not to do that at night when nap attacks are more likely) and follow his instructions to the letter. That's the promise and the challenge.

As I am currently on an assignment (nothing to do with bread, alas), I can't promise it will be immediate and even hesitate to set a timeframe. But I promise that it will happen and that I will keep you posted. Meanwhile I'll keep on baking in my spare time ! Please share your thoughts with me as to the quandary between better taste and better nutrition.