The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

Chef46's picture

Can raw honey affect gluten development?

August 27, 2014 - 12:35pm -- Chef46
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I have been making this particular WW loaf for over 4 years now. It has always worked beautifully until the last 2 attempts. Both times, holes started developing during the second rise. Then, as I was shaping to proof, the dough was falling part. The only thing I can think of that I did differently is that I used raw honey both times. The second time I I heated the honey to 170F in an attempt to denature enzymes. Any suggestions? Maybe I just lost my touch! :)

108 breads's picture

Spelt bread correction

August 22, 2014 - 5:49am -- 108 breads
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I made an old bread just last week and discovered, actually horrified, that I had left out a key step when I posted the recipe. This is bread #34, a 100 percent spelt. I remade the bread just days later, adding the suspected missed step. Confirmed. You really do need the last stretch and fold before baking and the final rise. Lovely oven spring and compliments from the co-workers who ate it.

simon101's picture

About to buy a bread maker

August 18, 2014 - 9:54am -- simon101
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Hi everyone

Many thanks for reading this message !

I am about to buy a bread maker as I think this obviously would be a better option than going to supermarket!

My question: is fresh bread bad for you even if I use whole grains and not white?  I have heard some bad things about it on the internet :(

I try to keep really healthy so I don't think I will bother if this is the case.

Hope to talk soon

Simon

 

ghazi's picture

Local Wholemeal

August 18, 2014 - 8:55am -- ghazi
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This has been my favorite bread to replicate recently, very cheap to make and tastes fantastic

300g plain wholemeal

215g water (autolyse 150 overnight in fridge)

6g salt

50g starter WW 50%

20g cold butter (kneaded into dough)

bulk ferment 2 days in fridge with 1 s & f before fridge time

Happy days

Nominingi's picture

Trying to replicate whole wheat with whole wheatberry bread.

August 10, 2014 - 8:38am -- Nominingi
Forums: 

I'm from South Africa where every shop used to sell white, brown and wholewheat loaves. The wholewheat loaves were simple and delicious: wholewheat crumb with intact wheat berries for crunch. I have not found a recipe that enables me to replicate this bread, but the quest continues and helps me improve my bread baking skills hand over fist.

 

David Esq.'s picture

Weekday baking - Ideas for improving based on the tight schedule?

August 8, 2014 - 6:44am -- David Esq.
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In the elusive quest to figure out how to bake a good loaf of bread during the few hours a day I have at home during the work week, I baked these loaves according to *my* schedule. I would like some input so I can figure out what to adjust.  I am pretty sure the bread was under-proofed based on the fact that it had not risen much.  The crumb is kind of dense, though it looks better depending on how it is sliced.

KQBui's picture

Tasting Grain Flavor

August 4, 2014 - 2:59pm -- KQBui
Forums: 

Hello all,

I am still new to this forum, and you all seem warm, and skilled. I am relatively new to the world of bread baking, with only about 7 months of experience. I have a feeling this forum will be fun and educational. I hope you can tolerate my ignorance. :) Forgive me for this rather long, sad rant as my first thread. 

 

pdurusau's picture

Two-Dough Bread from When French Women Cook - Measurement Caution

August 4, 2014 - 11:59am -- pdurusau
Forums: 

Greetings!

I made my first attempt on the two-dough bread from When French Women Cook today. Both doughs age at least three (3) days so this was just a mixing day.

A caution on the measurements, they aren't consistent. For example

1/2 cup of buckwheat flour (100g) (WRONG) as are all the flour measures except for all purpose flour. 

I had mixed all five flours by weight when I discovered the mistake. As is the dough looking more like dry concrete mix than dough. :(

For your future reference:

1/2 cup of all purpose (64.5g)

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