The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Straight 75% WW Bread

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CeciC's picture
CeciC

Straight 75% WW Bread

 

 

 

 

 

I used the most basic formula,

250 G Bread Flour

750 G WW Flour

800 G Water

22 G Salt

3 G Yeast

After mixing it I gave it 3 S&F, and it hold it shape pretty well. Im gonna increase the hydration to 85% to see if it will give me a better crumb. 

BTW This is my first time to get an ear.

Heres the crumb Shot

Untitled

Comments

golgi70's picture
golgi70

Beauty of a loaf.  And the ear a great sign of dough strength and proofing.  Crumb looks quite nice for a 75% wheat.  

You could simply do a cold bulk fermentation to open up the crumb as well.  Just place dough in fridge after the stretch and folds for 12 hours.  Should also add tons of flavor to this yeasted bread.  

Looks great though

Josh

 

CeciC's picture
CeciC

Thank you Josh for your nice word. 

Do you think I can add 10% of SD starter to the bread with yeast and do a 8 hours cold retard second proof instead?

Thanks

Cecilia

golgi70's picture
golgi70

You certainly could add 5-10% the weight of the flour (50-100 g) of ripe starter in this formula.  You already have your commercial yeast down pretty low @ .33% so it would be a nice hybrid dough.  If you really want to kick it up a notch 12 hours before mixing take 10 g ripe white starter and feed it 45 g h20 and 45 g wheat flour and use that as your 10%.  Remember to adjust your formula though. If you add that you would remove 50 g h20 from the formula and 45 g wheat and 5 g white also.  then your formula will be the same but with 10% prefermented flour.  

Wanna get real crazy you could make that starter stiff to get some sourness.  Then with 10% of the white flour make a poolish (50 g h20 50 g white flour tiny pinch of yeast) which will get some LABS going and the protease in effect helping you get a loftier dough in the end.  It would also allow you to cut that yeast down to almost nil.

Again you'd have to reduce those from the final dough ingredients.  But for 5 minutes of work 12 hours ahead you'd take this loaf over the top.

Josh 

 

CeciC's picture
CeciC

brilliant suggestion! I will have a go at it this week for my Christmas bread 

dabrownman's picture
dabrownman

about as good inside and out as a 75% WW can get.  You can experiment with the added SD and how much time to retard but the more SD - the better flavor in my book but some donn't like sour.  I find it better to make a small poolish with a pinch of commercial yeast that ferments on the counter for12 hours for extra flavor and a little extra boost to a SD bread.

Nice balki9ng CeciC!

CeciC's picture
CeciC

Yes most of my friend doesn't like sour@@ goodneis me as oppose I'm definitely love  the sour tang which brings out the flavor of wheat n contrast to its sweetness. I'm hungry just by thinking about it