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100% whole wheat bread

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dmsnyder's picture
dmsnyder


100% Whole Wheat Bread from BBA


I've been admiring the whole wheat pan loaves txfarmer has shown us in recent weeks. Her use of intensive mixing to achieve a higher rise and airier crumb has particularly intrigued me. (See SD 100% WW sandwich loaf with bulgur (cracked wheat) - discovered a new favorite ingredient). When I read her blog, I decided to make the same bread. However, on further reflection, I changed my plan. I have a favorite 100% whole wheat bread – that in BBA – and I really don't like the combination of sourdough tang and whole wheat flavors. So, I decided to fiddle with Peter Reinhart's formula for 100% whole wheat bread using some of txfarmer's techniques to see if I could get a lighter-crumbed version of a bread I already know well and love. The crumb texture I have gotten with this bread is moist but rather dense and crumbly, following Reinhart's suggestions for mixing time. This is not at all unpleasant to eat, but is very different from the airier crumb txfarmer and khalid have shown.


Reinhart's formula calls for a soaker with a coarsely-ground grain and a whole wheat poolish. As usual, I used bulgur for the soaker, and I used fresh-milled whole wheat flour for the poolish. The flour in the final dough was KAF Organic Whole Wheat. The procedures described are those I used. They deviate from both Peter Reinhart's and txfarmer's in significant ways.


 


Soaker

Baker's %

Wt (oz)

Medium bulgur

100

4.25

Water

141

6

The day before baking, measure the bulgur into a 3 cup bowl. Pour the water over it and cover tightly. Leave at room temperature until used.

 

Whole Wheat Poolish

Baker's %

Wt (oz)

Whole wheat flour

100

6.75

Instant yeast

0.41

0.028 (¼ tsp)

Water

88.9

6

The day before baking, mix the poolish ingredients. Cover the bowl tightly. Allow to ferment until bubbles start to form (2-4 hours), then refrigerate.

 

Final dough

Baker's %

Wt (oz)

Whole wheat flour

100

9

Salt

3.7

0.33

Instant yeast

1.2

0.11 (1 tsp)

Honey

16.7

1.5

Vegetable oil (optional)

5.6

0.5

Egg, slightly beaten

18.3

1.65 (1 large)

Seeds to garnish (optional)

 

2 T

Soaker

114

All of above

Poolish

142

All of above

 

Procedure

  1. Mix the soaker and poolish, as instructed above, the night before mixing the final dough.

  2. One hour before mixing, take the poolish out of the refrigerator to warm to room temperature.

  3. Place all the ingredients in the bowl of a stand mixer.

  4. Using the paddle, mix at Speed 1until a ball forms on the paddle and the ingredients are well-mixed (1-2 minutes). Note that the dough should be quite tacky – neither dry nor sticky. Adjustments can be made by adding either water or flour during this step or during the next mixing step. (I added about 15-20 g additional water.)

  5. Let the dough rest, covered in the mixer bowl, for 20-40 minutes.

  6. Switch to the dough hook and mix at Speed 2 until a medium window pane can be made. (20-25 minutes) Note: Reinhart's instruction is to knead for 10-15 minutes, “less” if machine kneading.

  7. Transfer the dough to a lightly oiled bowl.

  8. Ferment for two hours or until the dough has doubled in volume, with a stretch and fold on the board at 60 minutes.

  9. Divide the dough into two equal pieces and form them into pan loaves.

  10. Place the dough into lightly oiled medium loaf pans and place the pans in food-grade plastic bags or cover well with a towel or plasti-crap.

  11. Proof until the loaves have almost doubled and are peaking above the rims of the pans. (About 90 minutes)

  12. Pre-heat the oven to 350ºF with a rack in the middle.

  13. Optionally, spray the loaves lightly with water and sprinkle on seeds or rolled oats.

  14. Optionally, score the loaves.

  15. Bake for 45-60 minutes. At 30 minutes, rotate the pans 180º, if necessary for even browning. The interior temperature should be at least 195ºF, and the crust should be firm on the top and on the sides of the loaves. If necessary, return the loaves to the oven and bake longer. (My loaves were done in 45 minutes.)

  16. Immediately transfer the loaves to a cooling rack.

  17. Cool thoroughly before slicing.

I noticed two significant differences in this dough, compared to my previous bakes of this bread. First, the dough was less sticky than usual. Second, the loaves achieved significantly greater volume during proofing. I attribute this to the more intensive mixing, but also the S&F which serves to further strengthen the dough but also equalized the dough temperature and redistribute the products of fermentation.

Once baked, the loaves felt much lighter than usual. When sliced, the reason was quite obvious. Rather than the cakey, somewhat crumbly crumb this bread has always had in the past, the crumb was airy and, in txfarmer's words, “shreddable.”

Crumb from a previous bake of the BBA 100% Whole Wheat Bread, made following Reinhart's mixing time instructions

Crumb of the 100% Whole Wheat Bread from BBA mixed as described above

"Shreddable"

The flavor of the bread is basically unchanged, but the mouth feel is entirely different - light and mildly chewy. I was amazed.

I'm looking forward to having toast for breakfast.

Thanks, txfarmer, for your inspiring and informative postings!

David

Submitted to YeastSpotting

 

 

 

 

 

 

 

dmsnyder's picture
dmsnyder


 


I am continuing my exploration of fresh-ground flour this week with another bake of Peter Reinhart's “100% Whole Wheat Sandwich Bread” from Whole Grain Baking. I baked this bread three weeks ago and found the flavor marvelous, but the crumb was somewhat dense and cakey. I had ground the flour from hard red Winter wheat at the second from the finest setting. I did like the chewiness from the coarser ground grains. So, looking for a lighter loaf overall but maintaining the chewiness, I modified the formula and procedures somewhat.


Reinhart's formula calls for half the flour in a soaker of flour, milk product and salt. For the liquid, I used ¾ non-fat Greek-style yoghurt and ¼ water. The rest of the flour is in a biga made with flour, water and instant yeast. The biga is mixed, kneaded and refrigerated overnight.


I ground the wheat for the biga at the finest setting of my KitchenAid Grain Mill. This resulted in flour that was still a bit coarser than KAF WW flour, for example. I ground the wheat for the soaker at a medium-coarse setting.


I thought that I could get a lighter crumb and higher rising loaf if I developed the gluten in the biga portion before adding the soaker to the mix. So, I added all the other ingredients (salt, yeast, honey and canola oil) to the biga in the mixer bowl. I mixed for a couple minutes with the paddle at Speed 1, then with the dough hook for 11 minutes at Speed 2. The dough was rather sticky, but it cleaned the sides of the bowl, almost cleaned the bottom and had window paning. I then added in the soaker, which was quite crumbly, and mixed with the dough hook until it was incorporated into the dough.


After a 5 minute rest, I briefly kneaded the dough on the board, incorporating another couple tablespoons of fine ground whole wheat in the process, then transferred the dough to an oiled batter pitcher for bulk fermentation. Fermentation, proofing and baking were according to Reinhart's instructions. Note that, three weeks ago, I baked this bread in a Le Creuset oval Dutch oven. Today, I baked on a baking stone and steamed the oven using the SFBI method I've described in earlier postings.




The crust was crunchy, especially from the coarser pieces of wheat. The crumb reminds me of a 100% rye with rye chops. It's not what I was aiming for, but it is interesting. The crumb has two distinct textures from the different grinds of grain - tender and chewy-crunchy. The flavor is delicious.


I'd count this a worthwhile learning experience, but it's still not my ideal crumb for this bread. 


The other bread that I baked today was my San Joaquin Sourdough. I fed the levain with a 50/50 mix of KAF Sir Galahad and fresh-ground whole wheat. The final dough had 5% fresh-ground rye.



San Joaquin Sourdough breads with Julia Drayton Camelias



San Joaquin Sourdough Crumb


David


 

idiotbaker's picture
idiotbaker

 


(Guest Post by Smokestack)


DOUGH NIGHT:
As over clean dinner plates, around 8pm, Idiotbaker and I decided: it was time. Mrs. Idiotbaker and children fled the scene to make room for the culinary chaos about to ensue. Soon the wondermill was lighting up its fine-flour afterburner under Idiotbaker's impatient gaze, while I poured over the five-foot long schedule, wondering how we were going to pull all this off. 


We started with the Panettone. Peter Reinhart's recipe times sixteen. The test loaf turned out alright. We decided to incorporate more white wheat into the flour mix. No time to test again, so we're in uncharted territory as far as flour blend goes. 


One thing to remember when using a 20qt Hobart with a broken low-speed: hand-mix first. After the cloud of flour (raining butter) settled, the damage seemed negligible. The dough looked great after some Hobart TLC.


While Idiotbaker was tweaking the dough, I was doing the hard work: tasting booze/fruit mixtures for each of our four planned panettone batches. Fruits used: cranberry, cherry, currant, mango. Booze: Bacardi, Triple Sec. A couple of the batches had some OJ in there too. 


Also on the docket for the evening was prepping dough for 8 loves of Hutzelbrot. Using a mash is new to both of us. [IB- I messed up and added the altus to the mash as it went into the oven. :( .] No test batch for the Hutzelbrot. This should interesting to watch develop tomorrow afternoon. 


For now, all the dough balls are resting in bags and bowls covering the dining room table; waiting for morning when we fire up the oven. Until then, I'm going to grab a few hours shut-eye. 







 

Baking411's picture
Baking411

The following picture is of 100% whole wheat bread that I made tonight!!  I have been wanting to make 100% Whole Wheat Bread for a long time, and just haven't found the right recipe.  This is a recipe adapted from King Arthur Flour.  I grind my own wheat, and used a combination of Soft Spring Wheat, Hard Red Winter Wheat, and Vital Wheat Gluten!  It turned out beautifully, althought a little bit soft for our liking.  If you are needing a transitional bread from white to whole wheat, this bread is for you!!


 


100% Soft Spring Whole Wheat Bread


Adapted from KA Flour's Classic 100% Whole Wheat Bread.  I 4x's their recipe so the following recipe will make about 6.5 lbs of dough.


4 C Warm Water


1/2 C Honey


1/2 C Vegetable Oil


2 1/2 T Yeast


1 T Salt


3/4 C Vital Wheat Gluten


7 C Soft Spring Wheat


3 C Hard Red Winter Wheat


I use a Universal Bosch Mixer so the following instructions are using a Bosch.


Add warm water, yeast, honey and oil to mixer bowl, and let sit till it starts to foam.  Add the rest of the ingredients to the mixer except the 3 cups of Winter Wheat.  Start mixing and add the remaining 3 cups as needed to make a nice dough.  If you need more than the 3 cups, then add more, but you are looking for a soft pliable dough.  Mix on 1st speed for about 5 min and turn out onto a lightly oiled surface.  Divide dough into loaf sizes, and shape.  Score top of loaves and put into oiled bread pans.  Let rise till nicely above pans and put into a 350 degree oven till browned and hollow sounding.  (20-30 minutes).


Hope this works out if you decide to try it, and let me know if you have any questions!!


 

curvesarein's picture
curvesarein

Well I decided to do something good for our health. Something I did 25 years ago and before when my young family was growing. I used to grind my own wheat and make my own bread from whole wheat grain. Everything we ate was fresh and full of nutrition and fiber. Then I married the Italian (half Irish too) and he wanted white bread or Irish soda bread etc. Not gonna touch the brown stuff. So I sold all my equipment to buy a stove! Big mistake. But seemed the thing to do at the time. Make the hubby happy! I wanted a new stove too! So now 25 years later I made a new investment in our health and bought a new model Bosch Universal Plus mixer with 800 watts of power and the ability to knead 4 loaves of bread in 10 minutes. Then I was on the search for the recipe from 30 years ago! Happy I found the website The Fresh Loaf and Old Wooden Spoon gave me the recipe I used back then ( that gave away our age right away!) My first day in the kitchen was like  the I Love Lucy show. Now I don't like to be on camera but this would have won me enough money to pay for my equipment for sure! Did I say it was an investment, not just a purchase.   Here is what I purchased after much research and past experience.     Nutrimill Grain Mill Nutri Mill Grainmill Flour Grinder   Now the first day was quite interesting, all seemed easy enough so I skimmed the directions on the equipment. I set up the Nutrimill to grind my wheat. Obviously I didn't have it quite locked in right as flour started shooting out the side, but one quick stop and we got that under control. Not too much mess to clean up. Then on to proofing the yeast. A little honey, warm water and yeast. It starts to bubble so I know it's working. Yay! Next is to start filling the mixer with water, flour, salt and honey, then I turn to find the yeast. It is starting to bubble forth like champagne out of the cup ! So I add that and proceed to add more flour until the dough pulls away from the side of the bowl. (that's how you tell it's ready)    Now my first mixer had 2 speeds, this has 4. I think I must have put it on speed 3. Somewhere someone said I should remove the outer rim of the bowl at this stage.     Now I never did that with the old one. But I figured why not, so removed it.    Then turned my back on the machine and went to the sink. I turned around and dough was breaking off and flying around my kitchen, I kid you not! Splat in the dining room, splat on the counter, splat on the kitchen floor. I put that rim on as fast as I could blink an eye. All went well after that and we got some beautiful tasty bread. Next baking day went smoothly with great results, (cinnamon bread) everyone wants to buy it. Not happening, that executive decision was made the first day. I'm not 25 anymore! I used to make 15 loaves a day, babysit and deliver the bread. $1.50 a loaf in the 80's. Now today was my 3rd day baking. I had to grind 20 lbs of wheat into flour that I sold for $4.00 for each 5 lbs. That took a while. Then I had some left over and decided to start a second batch of four loaves of bread. Needed to grind more flour.    Rule # 2 , don't overfill the hopper or turn your back on it. I'm always trying to multi-task. I turned around and the stove side of my kitchen looked like the first snow of winter!    I'm having to learn lots of patience with this new process, but the rewards are warm soft whole wheat loaves of bread. Guess what the Italian is eating willingly now? At lunch he waited for me to slice bread to make his sandwich. The little white rolls nearby were crying! The pictures tell the rest! I hear there really is an episode of I love Lucy baking bread! Gotta get that one from Netflix. Linda McErlean http://picasaweb.google.com/curvesarein/BreadBaking?authkey=Gv1sRgCMK-v5atusP07gE&feat=directlink   "Until one has loved an animal, part of their soul remains un-awakened."    

curvesarein's picture

Wanted: Original Bosch WW Bread recipe in the 80's. The one the demonstrators made.

November 9, 2010 - 4:21pm -- curvesarein
Forums: 

Ok, what excitement today!!! My Bosch Universal Plus mixer and food processor showed up and my Nutrimill and Bread Slicer. I spent all day super cleaning and organizing for my equipment. I am so glad I have lot's of room in my kitchen and pantry. The Nutrimill is large. Ok now I want to make the original recipe I made 30 years ago with the Bosc Machine then with 2 speeds. Does anyone have that recipe?

Mebake's picture
Mebake

This is another bake from "Whole grain breads" of P.Reinhart. It is Whole Wheat Hearth bread.


It is 100% WholeWheat.  70% of WW flour was from a sack of Indian Chakki atta (stone ground flour). I suppose Chakki atta is 96% extraction. Remaining flour was milled from red winter italian wheat, sifted. Therefore, i suppose that this is not entirely 100% ww, but close.


I used 1.5tsp veg. oil instead of butter, and 1.5tsp honey. The crust was chewy, and the crumb was somewhat moist but not dense. THe bread had a sweet wheaty aroma, and the taste was superb. It was indeed one of my best WW breads i have made.




I will definitely make this bread again.


 

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