Sandwich Loaf Day
This morning I baked a sprouted wheat loaf. I had made my first one the other day and it was an ugly duckling but delicious, so my plan was to make a prettier bigger one. I succeeded on the bigger.
I will say this though - this loaf rose very nicely both in and out of the oven, and I didn't use any VWG. I did however use lots of rye sour and starter which had the effect of obscuring the wonderful taste of the sprouted wheat. Good but not ready for prime time. Back to drawing board. Ideas?
No sooner was my sprouted loaf out of the oven when it hit me that I had a pain de mie biga timing out in the refrigerator. I had not been planning to make a second loaf today but didn't want to lose it, so I gave up on what I was supposed to do and made the pain de mie. This time, again following Janet, I decided to make a 100% whole white wheat loaf. I had made one with high extraction flour earlier which tasted terrific but was somewhat disappointingly flat.
This one was much better behaved. After mixing my last one for 45 minutes it was still a liquid although a particularly viscous one. Here, after 20 minutes or so of intensive mixing, the dough came together in a ball, but didn't windowpane. I gave it a 10 minutes rest, then mixed around 10 more minutes. This time it was definitively done.
Much to my delight, it did not come out of the oven looking like a cornfield flattened in a tornado but had a pretty nice loft (see above.) Comparing it to my last (same size) white pain de mie (see below) it wasn't shaped all that differently.
Sprouted Wheat Loaf
|Sprout wheat (number in final dough is dry weight of wheat)|
|Mix all - vigorous mix until dough coheres in loose ball|
|Bulk ferment 2.5 hours|
|Shape into sandwich loaf and place in pan|
|Rest 20 minutes|
|Bake at 350 for 45 minutes - add steam at beginning|
|Bake at 450 outside of pan for 18 minutes until nutty brown|
Whole Wheat Pain de Mie
|White Whole Wheat||108||233||23||365||100%|
|Heat milk salt sugar butter to almost boiling|
|Mix in flour|
|Refrigerate for 16 hours|
|Mix ingredients for Biga|
|Refrigerate for 48 hours|
|Mix all but butter - when ingredients incorporated add butter|
|Mix intensively in mixer until dough is very strong|
|Rest 1 hour|
|Shape in pieces|
|Proof until almost soft|
|Glaze with milk|
|Bake at 350 for 40 minutes|