Thanx for your help. Ill see if my local library has the book. I know they have the first one. I enjoy making bread. especially since i dont have a bread mixer. Hard to justify 300$ for a mixer while i have to pay for school.

Well i am out of here for the night. Thank you so much and happy baking to you to! Matt

It sounds like you need our new book. There are lots of 100% whole grain breads with just the combo you are looking for. You can try adding vital wheat gluten and water to your dough and it will just take a bit of play to find just the right ratio. That will certainly help with the rise and denseness of the loaf. We start with about 1/4 cup of VWG per batch, but it will be the amount of water that you will want to experiment with.

Happy baking! Zoë

If you can please let me know if adding the wheat gluten and extra water will help me.

Thank you so much for teaching me how to make bread. All my neighbors want me to teach them now.. I tell them that i had private lessons from Zoe and Jeff!

You can bake as many loaves as your baking stone will comfortably fit, allowing room for the oven spring. As long as your stone is properly preheated you may not need any additional time. This may also depend on your oven. Just go by the color of the crust, when they are deeply brown (like the loaf on the cover of the book) then they are done.

Thanks, Zoë

I too hope that the publisher will make the new book available on Kindle. I think they probably will, since they did so with our first book. I will ask them to see and pass on your request.

Thanks, Zoë