Baking on Friday: Whole Wheat Sandwich Bread

If you like baking, I don't know if there's anything more satisfying than home-made bread.  Today, I'm trying the recipe in the March/April, 2011 issue of Cook's Illustrated magazine.

This was quite an involved recipe, and it took two days to pull it off.  First, I had to make a biga and a "soaker."  From what I understand, the biga gives the rising process a head start.  It was simple enough to make, but needed to sit covered overnight.  This recipe contains wheat germ, and the purpose of the "soaker" was to give the bread better flavor, but it also softens the wheat germ so that it doesn't cut the gluten strands as the bread rises.  That also had to sit covered and refrigerated overnight.  After that, it was a simple matter to get up this morning and mix it all together.  I use my mixer and dough hook for most of the kneading, but this bread required just a little hand-kneading.  I love how soft bread dough is and how nice and warm it feels in my hands.  It required three rises, total, and then into the oven. 

Is there anything more heavenly than the smell of baking bread?  Yum!  Aren't those beautiful loaves?

Update:  I'm told that you may not be able to access the recipe on the link I've given you.  If you want it, and you have trouble, let me know, and I'll get the recipe to you via email.