The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

Pizza Fool's picture

Pain au Levain - bolted wheat

May 20, 2015 - 4:15am -- Pizza Fool
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Howdy! Peter Reinhart's Pain au Levain from ABED using 100% bolted wheat, mixed leavening and 60 hrs cold fermentation.  

Not sure why the center caved and browned like that - I've seen that on Tartine style emmer, spelt or einkorn loaves.

I must have degassed the center a bit in my fumblings because of the lack of larger holes there.

I attempted a loaf at 96 hrs with bolted wheat but it overfermented. 

 

Yay bread!

Eli

 

108 breads's picture

104 percent hydration whole wheat bread

May 12, 2015 - 12:24pm -- 108 breads
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Except for the disastrous transfer to the dutch oven, I was pleasantly surprised. I expected a goopy mess of a dough, and while the dough could not be shaped exactly, I was able to build strength and work with it. This was bread #76. Oh, in addition, this bread proves the existence of some divine presence with an interest in bread.

OOdles's picture

My loaf eats beautifully for 1.5-2 days. Then, turns rancid?

May 3, 2015 - 3:40pm -- OOdles
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I've been baking the same loaf for a couple of years now with the flours as follows: 2.5 cup w wheat, 2.5 cup spelt and 1 cup bakers choice.

In addition, there are some mixed grains and seeds, wheat germ vital WG and about 1/2 cup turbinado sugar. 

The loaf always comes out perfect and has been edible till it's moldy till recently. I purchased the ingredients in bulk from a respected natural foods distributer and sometime thereafter my issue has arisen.

Doc.Dough's picture

Buffering capacity of whole grain flours?

April 30, 2015 - 1:09pm -- Doc.Dough
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Having read a lot of claims about whole grain flour extending the LAB growth phase of starter refreshment and dough fermentation (and believing it in general) I have not been able to find a reference that quantifies it.

Does anybody have real data (or a link to a paper containing real data) on the buffering capacity of whole grain flours? Before I go to the trouble of doing this for myself, I thought I would just ask.

stevenwacks's picture

Oven spring

April 7, 2015 - 3:16pm -- stevenwacks
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#1 loaf on left - 70% home-milled Sonora wheat/ 30% Whole Foods organic all purpose flour.

#2 loaf on right - 80% home-milled Joaquin d'Oro wheat/ 20% Whole Foods organic all purpose flour.

Both loaves 85% hydration.  Bulk fermentation 4-5 hours at room temp.  2nd rise overnight in the refrigerator.  baked about one hour apart.

 

nmygarden's picture

Waiting for Rye Bread

April 5, 2015 - 10:57am -- nmygarden
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After observing all the rye breads happening here over the past months, and visiting The Mill and partaking in Dark mountain Rye toast, I had to bake a rye bread. I followed Josey Baker's recipe, with only a minor variation in the seeds included (used my Harvest Grains blend). You can see the loaf turned out handsomely. But now I'm directed to wait 24+hours until slicing into it. That's fine, but my question is do I cover it, bag it, leave it out? My worry is that it will dry out... and I surely don't want to waste it now.

Thanks for any advice!

Cathy

 

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