Reinhart Whole Grains -- heavy and gummy loaf?
I've been trying to make Reinhart's 100% whole wheat sandwich bread. This is the first bread I've tried to bake outside a bread machine, so I don't have a good handle on what I should expect at each stage --- and whether Reinhart's dough should feel different than normal bread doughs. So I was hoping some of you could help me troubleshoot. :) Any suggestions or ideas would be much appreciated.
I've been getting a very dense and gummy loaf. It's 3.25" tall, so it just barely sticks out above the loaf pan.... the book says it's supposed to rise 1.5" above the pan. That said, it does have a sweet and complex flavor.
I've been trying to follow Reinhart as closely as I can. I measured by weight and used King Arthur White Wheat Flour; I had to substitute soy milk for milk. I mixed in the stand mixer where he says I can, and then I did some hand kneading as he indicates.
So I have a few ideas about what could have went wrong, please let me know which of these sound most plausible.
- Not enough baking time. At 350 degrees, I baked for 20 minutes, rotated, and baked another 20 minutes. I don't have a thermometer.
- Not enough proofing time. Reinhart says it's supposed to rise 1.5" above the pan. I think I got impatient after 50 minutes and just put it in the oven.
- Not enough rising time. Reinhart says to wait for it to double in size.... but I'm not sure what that means in a glass bowl. Double in height? Double in diameter? Double in volume?
- Not enough gluten development => not enough kneading? My dough always seemed very wet and sticky. I added flour to try and compensate, but I was watching some videos at Sourdough Home, and they say the dough should start out wet and sticky, but kneading should make it more smooth and subtle. Maybe I just didn't knead it enough? I also noticed that dough seems to look normal at first, but then after a few minutes in the stand mixer with the dough hook, it seems to get "wetter", if that makes any sense...
Or maybe it's some other problem entirely?? Anyway, any suggestions or ideas would be most welcome. I was thinking about maybe trying to bake some simpler breads first so that I have a better idea of what to expect.