The Fresh Loaf

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Whole wheat bread with raisin yeast water

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teketeke's picture
teketeke

Whole wheat bread with raisin yeast water

I have tried whole wheat bread with raisin yeast water for a while. When I made a levain with 100% whole wheat flour / 100% raisin yeast water, the loaf came out quite sour.   My family disliked the loaf sadly..    Then I used dry yeast for poolish and final dough method with raisin yeast water, it came out quite good.


 But, I felt something was missing in the crumb.


When I saw David that used bulgur in the whole wheat bread, and read about bulgur in Andy's blog,  I thought that is it.  As I expected, It came out great.  My daughter who only likes soft white sandwich bread devoured 2 slices of the loaf.  Thank you, David and Andy.


Here is the pictues and the recipe:  I fixed the amount for this loaf on 14th April.  


My  pullman size:23cmx10.5cmx10cm After the height of baking : Around 15-16cm



 


Ingredients:


Poolish:



  • Whole wheat  195g

  • Water 164g

  • Dry yeast 1.8g ( I used Fleischman's bread machine yeast.  * Mix it with dry ingredients first, otherwise, it doesn't rise)


Soaker:



  • Rolled oats 59g

  • Bulgur 18g

  • Hot Water 78g


Finaldough:



  • Bread flour 189g

  • Wheat Germ 6g

  • Hoeny         7.4g

  • Molasses    5.5g

  • Raisin yeast water 122g 

  • Salt         6.4g

  • Shortening 18g


Method:



  1. Make the poolish : DDT90-95F  Mix and refrigerator for 12 hours. ( It should be risen double in bulk next morning→) 

  2. Make the soaker :  Mix and keep it at room temperature for 12 hours.

  3. Next morning: Put the soaker in a microwave for 1 minutes.

  4. Mix all the ingredients except the salt and the shortening.

  5. After the dough is well combine, Add the salt and the shortening and kead until you pass the window pane test. 

  6. Put some oil in the container, place the dough in the container.

  7.  Bulk fermentation: 3-4 hours until tripled at 72-74F   

  8. Preshape and bench time 30 minutes and shape.See the shaping and molding method here: http://www.thefreshloaf.com/node/23006/goma-shokupan-sesami-loafAfter I mold the dough in the pullman. Please be careful the width and the legth of the dough not to pass over your loaf pan's size.

  9. Proof : 2 hour at 82F around).The dough rose 2cm over the top of the pullman.  To make sure that your dough rises  tripled its original                                                                                                                                                                                          

  10. Bake  Use " Cold start" 

    For Electric oven:


    1.Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.


    2. Set up 140℃/ 284F for 20 minutes and  bake.


    3. Increase the temperature at 200-210℃/410F for 25-30 minutes. ( I baked 20minutes at cold start  0-284F, increased 410F for 25 minutes and taking the loaf out of the pan to bake 10 more minutes. because the sides of the loaf looked little pale.)


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


    For Gas oven:  * Generally gas oven heats up faster than electric oven


    1. Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.


    2. Set up 100℃/212F  for 10 minutes and bake.


    3. Increase the temperature at 150℃/302F for 10 minutes..


    * Note  You can ajust the time and the temperature because every home ovens are vary.




   You can see the detail here. http://www.thefreshloaf.com/node/23054/cold-start


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


If I use straight method,  I will change the ingredients.   I don't have to put the soaker in a microwave to heat up the temperature to adjust the DDT. You can control it with the water.


Poolish: DDT90-95F



  • Whole wheat  195g

  • Water 164g

  • Dry yeast 1.5-2g 


Soaker:



  • Oats 59g

  • Bulgur 18g

  • Hot Water 78g


Finaldough:



  • Bread flour 189g

  • Wheat Germ 6g

  • Dry yeast    1.5-2g

  • Hoeny         11g

  • Molasses    8g

  •  water 122g 

  • Salt         6.4g

  • Shortening 18g


By the way, This formula is based on Franko's formula of "Richard Bertinet's Spelt Bread-adapted and halved    -- http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally "   I have wanted to try his 100% spelt bread for a long time, again. Someday,, very soon...   Thank you, Franko.


Best wishes,


Akiko

PaddyL's picture
PaddyL

What size is your baking pan?

teketeke's picture
teketeke

Thank you for asking me the size of my pullman. I forgot to write it in the recipe.


Here is my pullman's size: 23cmx10.5cmx10cm ( I actually measured it)


http://www.amazon.com/USA-Pans-Pullman-Aluminized-Americoat/dp/B002UNMZPI


13 x 4 x 4 Inch is from  Amazon.com.


Best wishes,


Akiko

frenchcreek baker's picture
frenchcreek baker

Hello Akiko, Thanks for posting this recipe. You do a wonderful job detailing the process. From the color of the crumb I am wondering if you used light molasses rather than dark or blackstrap. I too will have to now work with raisin yeast water. Been offline and out of the loop for a year and need to find out the bread forum tips on this. thanks for the motivation! Cheers, Anne

teketeke's picture
teketeke

Hello, Anne


Your welcome to raisin yeast water world,too! :)  I am glad to share my recipes with raisin yeast water. Later, you could share your new experience using your raisin yeast water with us, too!


I use this molasses that is nothing special. :)


Now, I am working on Pain au levain with 100% raisin yeast water :) It has been successful. I will post it later.
Cheers, too :)


Akiko

Syd's picture
Syd

This is one loaf I will definitely have to try.  It looks lovely Akiko. Thanks for sharing your method. I think might try it with my sourdough starter, though.  I don't mind that sour tang. :)


All the best,


Syd

teketeke's picture
teketeke

Thank you for your compliment, Syd. :)  Please let me know how your whole wheat bread with sourdough or something you come up in your mind turns out.  I like to have little pinch of tang flavor in the whole wheat bread when I eat it as a sandwich. :)


Best wishes,


Akiko

ananda's picture
ananda

Hi Akiko,


Some great processes and lovely ingredient combination here; lovely end result


Best wishes


Andy

teketeke's picture
teketeke

 Thanks to you, Andy!! I am learning a lot of new things from you. Thank you so much, Andy!


Best wishes too,


Akiko

Mebake's picture
Mebake

As andy said, Lovely Akiko! nice shifting from sour levain to poolish..! I also find that poolish enhances wholewheat flavor more so than sour levain.

teketeke's picture
teketeke

Thank you, Khalid!!  I am glad to hear your experience of the whole wheat levain and the poolish.  So, I am not the only one who has the resulf of the whole wheat levain that gets sour.:)   I can't draw the instruction well like you!! but I tried :)


Best wishes,


Akiko

Daisy_A's picture
Daisy_A

Wow Akiko,


That is one tasty-looking, silky soft bread! So good that your daughter like it>


I have been trying to get bulgur wheat as I see txfarmer used it in a nice-looking recipe also. Seems from what you say and refer to in David and Andy's posts that it could be good to bake with.


With best wishes, Daisy_A

teketeke's picture
teketeke

Thank you, Daisy!!  I never heard bulgur wheat until I saw Andy and David's posts. I am very pleased with the flavor!!  I hope that you will like the flavor, too :)


Best wishes,


Akiko

Mini Oven's picture
Mini Oven

Did you used rolled oats?  


I've got some spelt bulgar.  I bought whole (no hull) seeds and soaked and boiled them in my rice cooker, then I let them dry.  Tah dah!  Spelt bulgar or as I like to call it... dinkel berry bulgar.  :)


Mini

kim's picture
kim

Hi Minioven,


Do you buy whole spelt to do the spelt bulgar? Slightly grind them after they are dry? I’m trying to find spelt bulgar for long time but never successfully to do so. Thanks.


Kimmy

Mini Oven's picture
Mini Oven

although a sharp knife chopping would do the trick, grind or chop when they are soft and just cooled off.  If you wait until they are dry, they will break a meat grinder because they are like little rocks.  Yes, they started out as whole spelt berries. 


Mini

teketeke's picture
teketeke

Yes, I used rolled oats, Mini. Thank you for the notice that I should edit it in the ingredients.  


   Thank you for the tremendous idea of dinkel berry bulgar or Spelt bulgar. I like the name of dinkel berry bulgar better.  I am going to write down this on my baking note book. Thank you, Mini!


Best wishes,


Akiko

kim's picture
kim

Akiko,


Your crumb and crust color look really nice. I like all of your loaf pan recipes because they come out great and my friends love them too. I have to try your recipe when my raisin water is strong enough for breads. Thank you.


Kimmy

teketeke's picture
teketeke

Thank you for your compliement, Kimmy!  Your results of my loaf pan recipes should be superb like your perfect croissants!  I was little ( or lot? :) lazy to decrease the total amount of this whole wheat bread for my pullman.  I should bake 10 more minutes at 410F for this loaf becaue the side of loaf was little pale.


Welcome to raisin yeast water world! :)


Cheers,


Akiko