The Fresh Loaf

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Forkish Saturday 75% Whole Wheat Bread

David Esq.'s picture
David Esq.

Forkish Saturday 75% Whole Wheat Bread

On Friday afternoon, we left for a weekend at the NJ Shore.  I had no idea what time I'd be home on Sunday and did not want to try and figure out a way to pre-plan my loaves for a Sunday bake.  So, I mixed up some pizza dough and stuck it in the fridge, figuring we could eat it for lunch or dinner on Sunday.

We wound up getting back home before 10 a.m., and so I decided it was time to try the Saturday 75% Whole Wheat Bread by Ken Forkish.  This is a same-day, commercial yeast loaf, which for some reason he kicks up to 7% whole wheat.  Perhaps, this is because a same-day bake requires more whole wheat in order to obtain the flavor that a lack of pre-fermented dough delivers.

In any case, I used 750 grams of Prairie Gold White Hard Spring Wheat and ground it up into flour, mixed it with 250 grams AP flour and 800 grams of water, autolysed for 30 minutes and then added 18 grams of salt and 2 grams or so of yeast.

The dough rose nicely in 5 or so hours.  I divided it and wound up with two long strips of dough, folded it top to middle, bottom to middle and then pre-shaped into boules, bench rested 20 minutes then shaped alla Tartine and proofed seam-side down until ready.

The loaves came out looking pretty good:

I cut into one of them an hour or so later, and it tasted okay. Not the best thing since sliced bread, but pretty good.  I think it improved as it cooled.  I made grilled cheese last night and had a peanut butter sandwich this morning.  The bread is good.  It is not my best bread, but it is nice to know that, in an emergency, I can turn out a loaf of bread the same day that I decide to bake one.

 

Comments

Kiseger's picture
Kiseger

Nice even open crumb and I love how the seams have split open.  Always good to have a "safety bread" to turn to when you're short on time, but these look way way better than "safety breads"!!

David Esq.'s picture
David Esq.

I bought the mill assuming I would make 100% whole wheat loaves, or at least, eliminating the AP Flour. I have yet to make such a loaf that satisfies me. I haven't made too many attempts at it, and in the interim, if I am able to make a successful loaf with 25% AP flour, I will treat it as a success!

 

CAphyl's picture
CAphyl

David:  Both look wonderful.  Beautiful crumb, especially for whole wheat.  Great crust, too.  My baking has slowed to a crawl with traveling and a number of mishaps in my UK kitchen.  I feel like a rookie again, so your bakes are inspiring me to get going.  Thanks for sharing.  Best. Phyllis

David Esq.'s picture
David Esq.

I am glad to be an inspiration to an accomplished baker.  Obviously, changing weather, ingredients and/or kitchens can make for more difficult bakes. As can being rushed for time at any stage of the process!

I am really enjoying the white whole wheat, which is a good thing because I have a good deal of it.