The Fresh Loaf

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80% Whole Wheat/20% Rye, with steel cut oats

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Bashert's picture
Bashert

80% Whole Wheat/20% Rye, with steel cut oats

Here is my morning experiment... 85% hydration organic whole wheat/rye with soaked steel cut oats added in. I was pretty pleased with how they came out. I keep trying to get maximum flavor out of my sourdough... weaning myself off store bought AP flour! This dough smelled great as I mixed it.... and the oats (soaked overnight) gave the finished bread another layer of flavor and texture. I gave the dough a 3 hour bulk rise, then shaped it and gave it an overnight 8 hour rise in the fridge, with 1 more hour at room temp before baking.

 

One question for you guys: Is anybody else using Great River Organic Milling flour from Amazon.com? If so, what do you think? I used their "whole wheat bread flour" and "specialty rye" for this formula. Anybody use their "specialty all purpose whole wheat flour"? Or any of their other blends? Very curious about the differences. How about the "unbleached wheat flour"? Is that their version of white flour?

Thanks and happy baking! - Joel

 

 

Comments

dabrownman's picture
dabrownman

Well done Joel.

Bashert's picture
Bashert

Aww, thanks! Much appreciated.

golgi70's picture
golgi70

Very nice bake.  Is it 100% whole wheat?  Based on the description I am curious.  Really looks amazing.  Lovely crumb.  Nice crust, spring, and cool scoring.  

Josh

Bashert's picture
Bashert

Thanks, Josh! You're too kind. Sorry it was a little unclear... I used 80% organic whole wheat and 20% organic rye in the dough. My starter is a basic whole wheat/AP 50/50 blend.

Postal Grunt's picture
Postal Grunt

I found some GR WW flour at a local Costco in KC, MO at a reasonable price, about $8.50/10#. In fact, I've got some dough bulk fermenting right now with 25% GR WW. I like the flour and found that the flavor improves with retarded proofing in the fridge.

Bashert's picture
Bashert

Thanks for the tip about Costco... never thought to look there for good flour. I will check it out!

ElPanadero's picture
ElPanadero

Considering that's just wholewheat and rye and no white/AP flour (except that in the starter) that's one hell of a crumb !  Nothing at all dense and tight about that.   Fantastic looking loaf.  I would like to try this as it has to make for a very healthy loaf and Id be surprised if a few others wouldn't mind a go too. 

May I ask what quantity of starter you used here or what percentage?  Many thanks and really well done !

plevee's picture
plevee

lovely loaves and beautiful crumb. Do you mind saying what percentage of steel cut oats you included? Or give us the recipe?

Helen

Bashert's picture
Bashert

Hi, Helen... thanks for the compliments! I have to say that I did not weigh the oats, so I can't give you an exact percentage. I measured out a healthy cup of the oats that I had soaked overnight and mixed them in with the salt after a 40 min. autolyse. Glad to share the complete recipe (a variation on the Tartine whole wheat formula):

Makes two large loaves:

200g - Levain (mixed and left to rise the night before: 2 tb starter, 100g water, 40g AP, 40g WW, 20g Rye)

800g - Water (also added an additional approximately 50g water when I added the oats after autolyse.. I used the water the oats were soaked in)

800g - Organic Whole Wheat Flour

200g - Organic Rye Flour

20g - Sea Salt

1 cup - Soaked Steel Cut Oats 

Mixed, etc.. according to methods I'm sure you all know. 3 Hours of bulk rise, 8 hours refrigerated proofing after shaping, 1 more hour proofing at room temp before baking. Baked in combo cooker at 450F for 20 min. covered, and about 25 more uncovered. That's it! Makes really great toast! Hope you enjoy and thanks again - Joel

plevee's picture
plevee

I flunked the Tartine porridge bread but I'll definitely try yours.

Helen

Bashert's picture
Bashert

Thanks so much! Really appreciate it. I'm just glad the experiment worked pretty well! See below in my reply to Helen for the complete recipe I used... a variation of the Tartine recipe. I used 200g of 100% hydration levain in the final dough... or 20% levain, in my formula.

Thanks again! Glad you liked it.

Joel

Mebake's picture
Mebake

That is a superb looking Wholewheat/rye bread, Joel! and a very attractive and novel scoring pattern. The crumb says it all for me. Excellent management of fermentation.

Khalid

Bashert's picture
Bashert

Thanks, Khalid! I wasn't sure about the crumb at first, actually... but probably because I cut into it when it was still hot. I was hungry! It was better the second day, though... nice, hearty toast. The fermentation time was experimental... I usually don't retard in the fridge when I am baking for the market. But eight hours seemed to work out right, this time. Thanks again!

WILLSEE's picture
WILLSEE

Follow your passion. A baker bakes!