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Mebake

At long last, i've baked a challah, a 100% whole wheat version from Peter Reinhart's Whole grain breads. I have to admit, i'am new to braiding, and daring to braid four strands was a little too much for me, especially with a high hydration dough.

I have made several mistakes:

 1 - I did not mix in more whole wheat flour to reach to the desired consistency for a challah. This lead to a very sticky dough (feels like 80%).

2 - I screwed up the braiding pattern.

3 - I over-browned the crust.

However, i managed to transfer the gloppy braid to a parchment lined sheet, and baked it at the right time (I had to load it to the oven sooner, as higher hydration means faster fermentation).

   

   

   

The Crust was somewhat crunchy, and the crumb was soft, light, and Rich. It smelled of Poopy seed and Wholewheat. The flavor was slightly sweet, and very pleasently whole -wheaty. It Toasts very well too!

Lovely Bread! Healthy too!

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Mebake

I've always admired Andy's (ananda)recipes, and earlier printed and baked one of his. The blog can be found HERE. He describes the bread as being one of the tastiest imaginable.

I, however, regretfully, did not remain true to the recipe, and deviated, mostly out of necessity and scheduling. Firstly, i didn't have any pumpkin seeds, so i used only sunflower seeds. Secondly i reserved no seeds for the garnish (blame it on my forgetful mind!). Thirdly, i prepared and used 20% more rye levain than called for in Andy's recipe, as i wanted a faster ferment and consequently baking the same day i mix. Fourthly, and most importantly, i ended up retarding in bulk the dough, as even the additional Levain took a while, and i couldn't afford to stay up late for baking. The last factor, did increase the tanginess/ sourness of this bread, although within tolerable limits ( in a nice way).

Baked in a deep Pullman look alike.

Soft, and Very, Very aromatic!

Speckeled with sunflower seeds.

I'am not in a position, therefore, to be able to verify the claim Andy made to the flavor of this bread, but judging from the flavor of my version, Andy's un-retarded version should be more subtle in sourness, and would allow the seeds to show presence better. The sunflower liquor has some solid presence as it permeates throughout the loaf. Pumpkin seeds were all that was missing from the combination.

Thank you andy for the wonderful recipe!

 

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Mebake

This is Flax seed bread from Hamelman's "BREAD", i baked two days back. It is a 60% Rye bread with soaked flaxseeds. I used Wholegrain Rye in the Rye sour instead of the medium Rye called for. I also adhered to Hamelman's recipe and procedures, including the addition of 1.5 tsp of instant yeast in the final dough.

This Rye dough with flaxseeds is very sticky! I had to add 2 Tbl of Vital wheat gluten to the white (12% protein) flour to emulate the strength of High gluten flour. The dough ended up very .. very thirsty, that i ended up adding almost 75g more water to the final dough to get the consistency of the (paste) right. Once i immersed my hands (i mix entirely by hand) into the dough, i knew i had to toil in the pasty mess for at least 20 minutes trying to get whatever white flour in there to develop.

The dough kept on tearing even during shaping, but i finally managed to get them into floured lined banettons.

The only way to get this boule to bloom properly was load it seam side upwards.

Lower Profile due to all the added hydration

But with a very evenly opened textured, and moist crumb.

The dough, although quite a hassle to mix, does make a wonderful Rye bread, with a flax seed crunch and a pleasent soury note. My elder family members loved this bread. It is wonderful with cream cheese, or pastrami.

 

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Mebake

This is a my first take on a recipe from Laurel’s Kitchen bread book. It is (Basic Whole Wheat bread). The recipe is basically an enriched (Butter/oil , and Honey) 100% whole wheat bread.

The whole procedure from mixing to baking takes roughly 5-6 hours, quite fast! Recipe calls for 1.6 tsp for a 900 grams of whole wheat flour. The hydration is about 70%, but I increased it to 75%.

I used the slap and fold kneading method to arrive at the gluten development strongly advocated for in the recipe. I added the butter later half way through the mixing. I made sure that a window pane was formed.

The interesting thing about the recipe is that it includes deflating the dough twice, there is a first rising, “gently deflating, not punching down!!” and then 2nd rise, deflating again, then rounding/resting  for 10 minutes, and finally shaping. Even the shaping technique for a sandwich loaf is unique in this book (I may illustrate the shaping technique one day).

I used freshly milled white Australian whole wheat.  

     

 

 

    Tall domed loaf using a Pullman look alike french deep pan

 

 

 

 

 

 

   Very soft, tender and light bread.

 

 

 

 

 

 

    Slices toast very quickly, as would white sandwich loaves.

 

 

 

 

 

 

    The crumb was cotton soft. 2Tb of butter did the trick!

 

 

 

 

I loved this bread, Period. The book has also some wealth of information about wholegrains and baking in general. I really recommend this book to any Home baker who wishes to bake healthy, yet light and flavorful wholegrain bread at home.

Khalid

 

 

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Mebake

This is my second take at Hans Joakim version of Pain au Levain with Whole wheat. Recipe can be found in Hans's Blog here.

The Recipe Differs from Hamelman's in The amount of Rye and Wholewehat added, in addition to the levain. In this recipe, All rye is in the levain, and  is mixed with the remaining ingredients for the 30 min. autolyze. Salt is added thereafter.

(Edit: I've increased % of prefermented flour to 17%)

I loved the idea of Rye Sour being the leavining agent, as it enhances sour flavor, which it did, and allows for faster bulk and final fermentation.

I stretched and folded the dough letter wise, as opposed to the S&F in the bowl in my previous attempt. The Dough was very smooth and lively, and developed extremely fast!

The Flavor was, as expected, slightly sour. This bread fairs really well if cold retarded for 8-12 hours. I like Rye sour levain, as it refreshes faster with 1-2 refreshments, as opposed to white levain's 3 refreshments.

 

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Mebake

This is an illustration of Shaping a dough into a ball (Boule). I learned this technique from San Fransisco Baking circle.

David (dmsnyder), was the first to demonstrate this shaping method here.(thanks David!). I thought of illustrating the method, and share it with all of you.

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Mebake

This is my first take on Peter Reinhart's Levain based bigas in (Wholegrain breads). Instant yeast was added to the final dough, though. The flavor is clean, with no sourness at all! pleasent flavor, with soft crumb, and crackly thin crust.  I have baked an identical bread from this recipe previously with yeasted biga Here.

Ingredients: (Makes 1 medium loaf)

Soaker:       223g    Bran + coarse whole Wheat flour

                   4g (1/2 tsp)    Salt

                   173g              water

-----------------------------------------

Total:          400 grams

               

Biga:      227g               Bread flour                                    50 % wholewheat

                10g (1 Tb)  stiff white starter                           50% Prefermented Flour

                167g                     water                                      Total Hydration: 75%

------------------------------------------                                  Bulk Fermentation: 45 min.

Total:        404 grams                                                  Final Fermentation: 45 min  

Final Dough:

                 400g                     All Soaker

                404g                     All Biga

                 9g  (2 ¼ tsp)          Instant Dry Yeast    

                8g  (1 tsp)              Salt

------------------------------------------

Total:       821 grams

For this loaf , i doubled the recipe, as i had no bread left in my freezer

In my opinion, the differences in flavor imparted by the stiff wild yeast biga, and the yeasted biga's are very subtle.

Very nice bread. i have lots of coarse whole wheat flour left over from my experiments with siftings, and this is the perfect recipe (with wild yeast or the instant yeast) for consuming the coarse whole wheat flour. 

 

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Mebake

This is an illustration of Shaping a batard i thought i would share with TFL memebers.

I Hope this helps new TFL members with shaping skills.

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Mebake

This is another one of Hamelman's Pain Au Levain With whole wheat from His book "BREAD".

I'am testing out my new flour's performance with naturally leavened breads.

I mixed my dough ever so lightly, and did two stretched and folds (letter fold on the bench) @ 60 minutes intead of one at 50min. So, the fermentation time was 3 hours intead of 2.5.

I retarded the shaped loaves right after shaping for 8 hours, and left them to proof at room temp. for 1 hour while the oven was preheating to 510F.

I Also increased the prefermented flour by 7%.(as recommended by Andy - ananda) I found that this particular recipe works more predictably if i increased the amount of stiff levain. and it did!

Crackly Crust!

Cool, soft, and translucent crumb, with a faint sour flavor.

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Mebake

In reference to the comment of TFL member : subfuscpersona, here, where SF thankfully shared his idea of Freezing a yeasted BIGA for future use; i have finally done the proposed method, with little deviations of my own.

The recipe was adapted from Peter Reinhart's (Transitional Multigrain Hearth bread).

Ingredients:

Soaker:       223g    Bran + coarse whole Wheat middlings

          (sifted remains of milled Wholewheat flour)

                   4g (1/2 tsp)    Salt

                   173g              water

-----------------------------------------

Total:          400 grams

               

Biga:      227g               Bread flour                                      50 % wholewheat

                  1g (1/4tsp)      Instant Dry Yeast                    50% Prefermented Flour

                   142g                     water                                             Total Hydration: 70%

------------------------------------------                                        Bulk Fermentation: 45 min.

Total:        370 grams                                                             Final Fermentation: 30-45 min @ 25c

 

Final Dough:

                 400g                     All Soaker

                 370g                     All Biga

                 9g  (2 ¼ tsp)          Instant Dry Yeast    

                8g  (1 tsp)              Salt

------------------------------------------

Total:       787 grams

Deviations where in mixing the White Biga , fermenting it at room temperature for 4 Hours until it doubled, then immediately freezing it. biga was frozen for three days, and thawed slowly in the refrigerator for another 24 hrs prior to baking day. Amusing, how convenient these Yeasted Bigas are!

Yesterday, 2 hours before mixing, i removed the thawed Biga from the refrigerator to allow it to come to room temperature. Mixing proceeded, and i did not notice any adverse effects of the freezing on the structure of the Biga. Mind you, it was a White Biga, I'am sure the same would apply for a wholewheat biga, too.

The Final dough developed very quickly, and was bulkfermented, preshped, shaped, and fermented in a banneton. I wanted to try Franko's recent scoring style: here, Nice!

Thanks to Subfuscpersona, for his Ideas...! my Freezer shall be packed with Bigas from now on... :)

khalid

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