The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Grains

Whole grain and multi-grain breads

louiscohen's picture

"Super" (well, pretty good) Workday 100% Whole Wheat

February 12, 2023 - 12:11pm -- louiscohen
Forums: 

After a run of tight crumbs, I made sure to develop the sour and bulk ferment the full 12-16 hrs in the formula. I used a 10% bassinage during the mix, and set the proofer to 75℉; my San Diego whole rye culture likes it warmer than the 70.℉ in "Bread"  3rd edition. 

"Workday" 100% Whole Wheat 2023-02-12 Photos

It's got a nice hearty whole wheat flavor and a fairly open crumb for 100% WW.  

jo_en's picture

borodinsky first try - in zojirushi

February 5, 2023 - 5:12pm -- jo_en
Forums: 

This is my first try of a rye bread (95%). It is a little light and spongy, I think, and I probably could lower the amount of flas/clas.

4 elements used in this bake:

1. Mariana's method for making 2-day solod (from spent grains)

2. Solod mash from rusbrot (from frozen)

3. Borodinsky recipe from Beets and Bones

4. Baked in zojirushi bread machine in my own pan.

 2023/3/3  Mariana gives an explanation for the "sag" in the rye bread! Thank-you !!

louiscohen's picture

Franconia Crusty Boule - Why 3 of the Same Stages?

January 31, 2023 - 9:52am -- louiscohen
Forums: 

This recipe in "The Rye Baker" (this one at the author's website is very similar https://theryebaker.com/wholegrain-franconia-ryevollkorn-frankenlaib-germany/) uses 3 stages plus a soaker.

I've read about multistage ryes, the Detmolder 3 stages in particular.  Each of the 3 stages is designed to develop a different flavor/texture: the hydration and temp/time of each stage favors yeast, then acetic acid, and finally lactic acid.  This makes sense.

louiscohen's picture

Workday 100% Whole Wheat - Latest Attempt

January 30, 2023 - 9:46am -- louiscohen
Forums: 

I was hoping to get a more open crumb than the last time,  I didn't mix as long as before, staying closer to the recipe instruction of 40 folds in the bowl (I did the first 30 with 90% of the recipe hydration, then added the rest of the water as bassinage, and did 20 more folds to work the water in).  

I also made sure not to cut the bulk fermentation time short.  The retarded proofing time may have been a little short but I proofed 45 minutes at room temp before going into the fridge, and  my rye culture goes dormant in the fridge pretty quickly.  

SoniaR's picture

Sprouted rye grains over-dehydrated

January 27, 2023 - 11:29am -- SoniaR
Forums: 

I'm relatively new to sprouting grains. I sprouted some rye grains recently that I think I might have over-dehydrated because I used an oven that was probably too hot. The grains look a little shrunken, some a bit shriveled. Before sprouting they weighed 250g, they now weigh 218g. My question is whether or not I should bother milling them and using the flour and expect to get a decent result (even if I don't get the benefits of a sprouted grain). Thanks for any input.

Lmw4's picture

Suggestions for high protein, flavorful 100% whole wheat flour

January 27, 2023 - 5:54am -- Lmw4
Forums: 

I am looking for suggestions for whole wheat flour for a yeasted sandwich loaf.  I've used KAF WW and Maine Grains WW.  I was surprised when I used the Maine Grains flour instead of KAF that the difference in flavor was noticeable - Maine Grains had a much better flavor.  So much so that for whole wheat bread, I don't think KAF would be my go to anymore.   

The protein content for Maine Grains is 12%.  Can anyone suggest a substitute for Maine Grains that would have a higher protein content that also has a good flavor?

Pages

Subscribe to RSS - Whole Grains