This is my first recipe from Peter Reinhart's Whole Grain Breads. It is also my first use of a "mash" in bread baking: a mash is a gelatinized mass of flour that has been hydrated and kept warm for a few hours until various enzymatic activities have had time to do their work. The bread also uses a nice big bit of starter. Let me tell you something: this is a crazy good loaf of bread, and you would never guess it's entirely whole wheat (a good thing). The color balance is off in the top photo; it is much more golden than it appears here (as you can see in the bottom photo).
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