The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100 % whole wheat

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kranieri's picture

Question On Baking Time

January 9, 2011 - 9:36am -- kranieri

Hello all - 


just finished a rehab of my starter from a dormant period of 4 months


so this is my second loaf, its been a struggle getting back into the rhythm - 


 


the real issue here is that i seem to always be guessing at baking time. the loaves come out chewy (which i have grown fond of) and even after a long cooling period when i finally them open they still seem to be somewhat moist and tender. even when i used an instant read thermometer i had the same problem. 


 



The Loaves.

mgiger's picture
mgiger

 
I have been following this site for a few months now and learning a lot.  I caught the "bread bug" recently and have been seriously baking bread at home since about April.  This is my first blog entry (ever, about anything).


One of my major challenges has been fitting the baking into my hectic work week and crazy weekends.  This receipe is one solution I have found.  It is 100% whole wheat and requires minimal "kneading."  The ingredients are as follows:


500 g whole wheat flour (King Arthur)
350 g water
3 tbsp honey
1/2 tsp instant yeast
1 1/2 tsp salt


My method takes about 24 hours, with all work done in the evenings (convenient for the work week).  The first night, I mix together the ingredients and stir vigorously in the bowl, using the handle of a wooden spoon as a "dough hook".  Then, using a dough scraper, I knead for a minute or two.  Over the next 90 minutes, I do three "stretch and folds" at 30 minute intervals.  Then, I let it sit overnight on the counter at room temperature (about 9 hours total).  The next morning, it's into the refrigerator until I'm home from work the following evening.  I take out the dough, form it into a boule, and let it proof until just short of doubled.


I bake the loaf on a stone with the oven preset at 500 degrees, and immediately turned down to 450 degrees, for about 40 minutes.  I pour one and a half cups of water into a roasting pan at the bottom of the oven for steam generation.


The result is some pretty good oven spring for a 100% whole wheat bread, and a fairly light, but still hearty crumb, slightly sweet from the honey.  While it lacks the large holes of a bread with more white flour, it was not at all dense.  See the shots below.


The Loaf


  Crumb shot


That's it for the inaugral post.  Cheers to all!


 

sarahndippity's picture

Mild Sourdough Sandwich bread

October 5, 2010 - 9:29am -- sarahndippity

I am in search of a very good sandwich bread that is made using a sourdough starter.  I am looking for something that perferably has whole wheat in it (I grind my own wheat), and has the flavors found in european artisian breads.  With the sour flavor not coming through very much.  Any help would be great. 


Thank you,


Sarah

teketeke's picture
teketeke

 My husband had been diagnosed with hypoglycemia. The worsest thing is that he has been suffering from panic attack  since he pasted out at the work 3 years ago. I was too silly that I hadn't tried to use 100% whole wheat flour on my recipe. ( My old recipe was 54%(Actually 54.5%)whole wheat bread)  And yet he likes 55% whole wheat bread more than than 85% or 100%.


 


So, this is My 100% whole wheat bread and 85% whole wheat bread and  55% whole wheat bread recipe


(23cm x 10.5cm x 10.5cm) 100% -13cm height and 85% -13-14cm height and 55%- 13-14cm height after baking. 


Note: When you proof the dough too much  before baking, You will have really tall bread, but the top part will be really light.


 







 


    写真 This is 55% whole wheat bread


*Yeast

5.3g

*Warm water  ( 40 or 100F)

180g

*Honey

24g

*Molasses

18g

*2 Egg yolk (L )  +Heavy whipping cream =

To warm up :10seconds in a microwave using normal mode.

80g

*Whole wheat flour for 100% or All purpose flour or bread flour for 85%

#All purpose flour for 55%

*100g

#200g

*Whole wheat flour for 100% and 85%

#whole wheat flour for 55%

*340g

#240g

Salt

8g

Butter

To soften :20 seconds in a microwave using defrost mode. 

18g

Melted butter for brushing after baking

 

#I always use all purpose flour. 

1.  Put * ingredients in order except *the flour in a big bowl and mix. Add *the flour and mix. Set aside.

2.手順2の写真  LEFT: Put whole wheat flour and salt in a midium bowl. Right: set the butter in a small bowl. Top: No.1.

3. 手順3の写真 Put the flour and salt mixture in the food processor and hit pulse 5.6 times until combine.

4. 手順4の写真Add *dough mixture and the butter run until combine about 40 seconds or so.

5. 手順5の写真Take the dough out from the food processor, and clean *dough mixture bowl. Put the dough back in the food processor and run until combine.

6.手順6の写真Time to knead by hand for 15 minutes.  Push it down and stretch and fold and repeat over and over. This is very important to get strong gluten development.

7.手順7の写真Put some shortening on a large bowl, and place the dough in. Proof at 28℃ or 32F  for 50 minutes or until the loaf double in size.

8.Punch down to degas gently,Turn the dough onto a counter and divide in 2 and shape. ( It is much better to have beautiful loaf when you measure it) rest for 20 minutes.]

9. Shape : Both oval's height should be around 20cm. * pinch very well!

.手順9の写真

手順2の写真: Japanese bakery way

手順1の写真: My way: to have taller loaf.  Rolling on the second process. Take a look below.

手順10の写真

 

 

10. Place each of the dough in a loaf pan like the picture below.( It will rise equally)

手順9の写真

11.Pace the dough have equal space in the pan.

手順10の写真: Japanese bakery way ( This picture is white sandwich bread version →http://www.thefreshloaf.com/node/19174/54-whole-wheat-sandwich-bread)

手順12の写真 :My way

12. Proof at 38℃ or 100F  until the dough rises up a little over  the top of the pan. ( around 1.2 hours for 100% whole wheat bread and 1hour for 85% whole wheat bread) * The time is vary depends on the temprature.

 

13.Preheat the oven to 200℃ or 400F.  Decrease 180℃ or 350F and bake for 30 minutes.

手順14の写真

14.Drop the pan with the loaf onto a ground about 15cm height to give the dough shock, and remove it immediately from the pan and cool on a rack for at least 1 hour or so, before slicing or serving. ( * Optional: Brush melted butter on the surface.)

100% whole wheat bread

85% whole wheat bread

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