The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi From Sunny Devon/uk

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sealover1's picture
sealover1

Hi From Sunny Devon/uk

Hi there guys,

Big hi from sunny devon/uk

new to baking bread and needed some advice if imay please?

my white loaf is turned out really nice but when i try to make a wholemeal loaf it comes out like a brick and idont know why.

someone did say i may need to add some Gluten flour or been told another name is vital wheat gluten but i cant seem to find any in my local shop can anyone give me some advice please??

mwilson's picture
mwilson

Hi there.

Welcome to the best bread forum.

Wholemeal will take that much more effort and know how to get a lighter loaf. Wholemeal has a lower total gluten content and the bran pieces weaken the structure.

There are others here that can offer more specific advise but I would suggest upping hydration a tad and utilising cold fermentation for a couple of day in the fridge. That should show improved results.

Happy baking.

Michael

alfablue's picture
alfablue

Hi Sealover

I had this problem with wholemeal. Obvious issues might be t0o short first or second provong, but even getting these right still geve me wholemeal "bricks". My solution was to make a loaf with 45% white and 55% wholemeal flour. The result rises nicely and is light and open textured inside.

I add 75g brown linseed (one of the best things for gut motility) to offset the lower fibre content, plus 45-50g pumpkin seeds for flavour.

 

I am a novice really and I think there may be another answer, but this is working well for me now.

 

 

sealover1's picture
sealover1

sounds like a plan cheers :)