The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Another new creation

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odinraider's picture
odinraider

Another new creation

Forgive the bad photos; they were taken at 5 a.m. with my cell phone. I wanted some pictures before I devoured the stuff. This is a rustic course wheat loaf. It is easy to make, and packed full of great wheaty flavor.

Here is my recipe for anyone who wants to try it:

Bread / all purpose flour: 400 grams

Whole wheat flour: 50 grams

Cracked wheat berries: 30 grams

Wheat bran: 20 grams

Water: 350 grams

Salt: 10 grams

Yeast: 2 grams

1. Combine whole wheat flour, bran, and wheat berries in a bowl. Add 330 grams of water. Cover and let sit for 30 minutes.

2. Add white flour. Mix completely, then cover and let sit 30 minutes.

3. Mix salt with 10 grams of water to dissolve. Mix yeast with 10 grams of water to dissolve. Do this during the autolyse period, so the yeast will be fully active and hungry. At the end of 30 minutes, it will have a nice smell and be ready to go into the dough.

4. Squeeze yeast water and salt water into dough until combined.

5. Knead until elastic, about 10 minutes.

6. Place in lightly oiled bowl, cover, and bulk ferment for two hours, giving a stretch and fold every half hour.

7. After two hours, shape the loaf. Proof 1 1/2 to two more hours. Preheat oven to 500 degrees, with your stone in the second from bottom position.

8. Place dough on peel, or on parchment and a peel, slash as you wish, and spritz the top with water. Put your loaf in the oven, and turn the temperature down to 450 degrees. Bake with steam for 15 minutes.

9. Open the oven to remove the steam, and turn the oven down to 400 degrees. Rotate the bread so it browns evenly, and cook another 18-22 minutes, until the bottom is hard and sounds hollow when you knock on it.

10. Let your loaf cool at least 2 hours before cutting into it.

Enjoy, and please post your results so I can know if the recipe is universally good.

Matt

Comments

dabrownman's picture
dabrownman

and fine looking brown crust.  Did you get a crumb shot before the bead disappeared?

Nice baking.

odinraider's picture
odinraider

The crumb is a light brown, with big flecks of wheat all over I'll bake it again next week, and will get better photos of it. Thank you for the compliments.

dabrownman's picture
dabrownman

turned out nice.  No wonder it disappears!

weavershouse's picture
weavershouse

Very nice. I look forward to seeing the crumb. I plan to give this a try.

weavershouse

varda's picture
varda

Just the thing for when I forget to feed my starter.   -Varda

odinraider's picture
odinraider

I baked this again. I didn't do any fancy scoring on this one, but here is the crumb. More cell phone pics, but they illustrate the necessary elements...

Matt