The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

King Authur's 100% Whole Wheat Sandwich loaf

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Doc Tracy's picture
Doc Tracy

King Authur's 100% Whole Wheat Sandwich loaf

Has anyone made this recipe? I'm making it right now and it's the nicest dough I've ever worked with. However, I'm not sure if it's the Phoenix dry air or the recipe but I had to add an extra 1 cup of water, despite using 1/2 cup milk instead of the dry milk and only the minimum 3 cups flour. Using the Whole Wheat white which I've never worked with and absolutely love.


I used Meyer lemon juice instead of orange juice and the tangy distinct meyer smell is so incredible it's filling up the camper as it rises. I used the healthier option of 5 tbsps olive oil instead of butter. I have high hopes for this bread. I stretched it in the bowl after mixing and I'm planning on doing this 3 times. I'm going to bake in a loaf pan as I hardly ever make a loaf in the loaf pan. Besides, just bought a loaf pan to fit in my "mini" RV oven.


Wish me luck!! Just tossed my nasty, bitter burned grilled baguettes tonight and had to redeem myself. My flour had gone bad and then I burned it. I tossed the other 4 blobs because the flour tasted so bad it wasn't even worth practiceing with.


Tracy

Mini Oven's picture
Mini Oven

As long as it works.  Don't forget to grease the pan, might dust with some rolled oatmeal for fun...


You might want to make a foil tent for your loaf if it starts getting too brown on top.  Those mini ovens can be tricky.  If/ when you tip it out and want it browner, don't hesitate to stick it back into the oven upside down or just naked on the rack.  (Darn that sounds sexy!)  I find I have to turn the heat down a little bit as small ovens heat up so fast.


Have fun!


Mini

Doc Tracy's picture
Doc Tracy

Thanks Mini. The bread came out lovely. I added an egg wash on top. We had some this AM  as toast. The lemon made it taste almost like SD although I think I'll go a little lighter on it next time, maybe increase the sugar just a touch. Sometime though, I'll make it into a lemon bread and add zest and more lemon plus extra sugar.


I'll cut the yeast in half next time since it rose so quickly and I'll rise in the fridge. The extra cup of water was perfect. I'm going to like the WWW flour for this type of bread.


My little oven is doing a good job. I stuck my grill thermometer in it and it's about 50 degrees hot.

mrfrost's picture
mrfrost

I suspect your cups are a lot heavier(more flour) than "King Arthur's cups", requiring more water.


A cup of whole wheat flour is only 4 oz. per a KA recipe, where one can easily "scoop" a cup weighing well over 5oz.

Doc Tracy's picture
Doc Tracy

I see. Well, I'm getting a scale this weekend. I'll make sure I convert the recipe to weights. I will cut down on the lemon juice, it's a little tangy and the yeast. I was surprised it called for 2 1/2 tsp. I'll cut to 1 1/4. My dough rose like a gang buster and nearly outrose the loaf pan in little more than 60.


I'm also going to refrigerate it next time.

gardenchef's picture
gardenchef

I had no idea what-so-ever how difficult weighing is regarding flours...volume, weight, metrics, etc. I never liked science or math, English was my specialty. I'm learning, slowly but surely.


I'm gettin a scale any day too. I purchased the SALTER aquamatic or something from a neat scale shop someone recommended in another post.


This is such fun.


Promised the kids, ok really begged them to do this with me (ages 13,15,18) to make cut out xmas cookies today (if I can keep them in the house that is). So I'm just going to try the wheat we talked about. BTW very innovative way of getting recipe LOL.  I'm happy to copy any you need I have all the books, just let me know


Cold in Boston, but toasty in the house ~Cathy

Doc Tracy's picture
Doc Tracy

I'm repotting about 200 baby tomato seedlings and then making pizza.


I'm amazed that I would have to double the water (liquid) based on improper measurement when I used a spoon to put the flour into my measuring cup and used the minimum range of flour.


This recipe calls for potato flakes. When I put in the fluid and the flakes it already looked increadibly dry. This was before any added flour. It was crumbly dry. So, when I put the flour in it was so dry it couldn't even wet the flour. I rechecked everything and nothing was forgotton or mismeasured.


Has anyone made this recipe before?  Maybe you can check out the recipe and see if it looks right. Perhaps the liquid is off? I even skipped the dry milk so that was less of the dry ingredients. Not sure if I should post here. If needed I will copy/paste.


Thanks! Tracy


 


 


 

mrfrost's picture
mrfrost

Yes, I did this recipe. My dough ended up on the rather too moist end of the scale. Everyone can have varied and different experiences, but I have found that when the ingredients are weighed(or carefully measured as per KA), their recipes are some of the most consistently reproducible around. How KA measures flour, with video:


http://www.kingarthurflour.com/recipes2008/measuring-flour.html


Also note that this recipe, along with many of the KA recipes, are covered in their bake along blogs(Bakers' Banter), with step by step instructions with nice pictures of the progression. You can also ask questions and usually get pretty immediate feedback from the author of the recipe. This recipe has a pretty lengthy discussion in the blog:


http://www.kingarthurflour.com/blog/2008/04/16/100-whole-wheat-sandwich-bread-searching-for-the-perfect-loaf/


Lastly, this recipe online seems to have been pretty wide tried, with much commentary following in the recipe section.


http://www.kingarthurflour.com/recipes/100-whole-wheat-sandwich-bread-recipe#reviews


 

Doc Tracy's picture
Doc Tracy

I'l have a new scale in the next couple of days. I ordered one off of Amazon. Can't wait for it to get here. It's so limiting not to have it, especially in an extreme climate such as Phoenix. I'll check out the reviews. I read through the blog. Thanks!


I really liked the bread and will be making it again. Just looked odd to have it so thick with potato before I even added the flour. I bet if the potato flakes were weighed that would make a huge difference. They are probably dry as a bone in AZ.