The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat flour

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gingersnapped's picture
gingersnapped

[crossposted to my general baking blagsite, yeastvillage.com!]

The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast.

relax piggybank, it's turkey

open up; sandwich time

Personal success: half batch + stretch and fold + autolyse with a hella wet dough and shaped! appropriately! neatly!  It looks like bread when it came out of the oven! (this is perpetually delightful and surprising)

Personal failure: forgot to score and got ants in the pants and pulled it out before the crust could fully harden.  The biggest advantage I’ve found to cooking in someone else’s oven — I tend to walk away and leave well enough alone (perhaps an important life lesson there).

Przytulanka's picture
Przytulanka

Inspired by the recipe from the blog: Discovering Sourdough I baked my English Muffins with Feta.




 



Sourdough Starter:


172 g whole wheat flour


212 g water


122 g whole wheat bubbling sourdough


Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours.




 


Final dough:


all of the  sourdough starter


256g water


505 g  whole wheat flour


Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.


 



 


Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for  4 hours.





Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel  lined with parchment paper. Bake for  5-6 minutes each side.


I used a large band from a half gallon mason jar to cut my muffins. I baked 15 muffins.

 

 

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