The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% White Whole Wheat Sandwich Loaf (remix method)

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Bob S.'s picture
Bob S.

100% White Whole Wheat Sandwich Loaf (remix method)

This bread was mixed in a KitchenAid "Ultra Power" stand mixer, instead of the K5SS equipped with a spiral hook (my preferred mixer). In addition, the absorption was low, making mixing difficult. Even so, after about 12 minutes of re-mixing at fairly high speed, the dough began to soften. Dough temperature dropped from 81° F to 79° F (probably due to convection cooling). The motor housing surface temperature had reached 102° F, which convinced me that it was a good time to cease re-mixing. It took 90 minutes for the loaf to rise to the proper height for baking.

In spite of the difficulties, the final loaf was acceptable. Although a spiral hook does a better job of re-mixing, the "C" hook used by the KSM-90 Ultra-Power was able to accomplish the job.

Comments

clazar123's picture
clazar123

Nice texture and rise! Esp for WW. What brand of WW and how about a recipe?

Bob S.'s picture
Bob S.

This particular loaf was made using King Arthur white whole wheat flour. I have also used Pillsbury and Gold Medal flour with good results. Check out my earlier post in the forum under: 100% Whole Wheat Bread

For a more detailed recipe, visit my website at http://microbaker.yolasite.com/whole-wheat-bread.php

clazar123's picture
clazar123

I have liquid lecithin which is a really thick syrup consistency.

Also, you do a 2.5 hour fermentation at 76-80F but what are you looking for in the way of dough response? Should it double? Or is this a 3/4 rise? Or does it matter at all?

Have you ever used the remix method with natural levain?

Bob S.'s picture
Bob S.

In my last blog entry: 20% Spelt Bread, I included photos of the dough before and after fermentation. These photos will give you a more graphic answer to the question of dough response.

Bob

Bob S.'s picture
Bob S.

I use soy lecithin granules that are available at most health food stores (I got mine at GNC). Lecithin makes the dough easier to handle and improves keeping quality, but is not absolutely essential. Liquid lecithin should do equally well as the granules, as long as you use the proper amount.

During the fermentation period the dough will at least triple in size, and may go higher. White dough rises higher than whole wheat. After about 2 hours of fermentation, the top of the whole wheat dough mass will usually flatten, while white dough will continue to hold a "domed" shape. I have begun cutting back on the fermentation time for whole wheat dough by 15 minutes (2.25 hours) because of the "drop" that occurs after 2 hours.

I have used a preparatory sour in rye bread (see33% Dark Rye with Preparatory Sour ), along with commercial yeast. I cannot think of a reason why natural levain would not work, but fermentation time may need to be modified.