The Fresh Loaf

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50% whole wheat sandwich loaf

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HeidiH's picture

Maybe I don't hate whole wheat bread -- this is pretty good

December 8, 2011 - 2:54pm -- HeidiH
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300g (50%) GM "Better for Bread" flour

300g (50%) GM white whole wheat flour

9 g yeast (1.5%)

12 g salt (2%)

24 g sugar (4%)

210 g skim milk (35%)

210 g water (35%)

Lightly knead, wait 45 minutes, stretch & fold, wait 45 minutes, shape, set oven to 375F, wait 30 minutes, bake 1 hour, cool, slice, apply butter.

 

 

Mebake's picture
Mebake

This is from Hamelman's Bread, under (Yested Preferments). I used a Pate fermentee of my baguette dough. I also added no yeast to the final dough. Mixing was very brief with turning the dough in a bowl every 30 minutes for 3 hours, developed the dough well. This is my first time to underdevelop my dough, and using my hand to fold the dough intermittently.


What i ended up with is developed yet soft feeble dough that jumped to life in the oven. The loaves were quite lighter in mass, and the crumb was soft and holey.


I, however, forgot to add the salt to the final dough, so the flavor was quite lacking.






Mebake's picture
Mebake

This is a 50% wholewheat from "BREAD". I have finally achieved the color i wanted and the crumb texture i like. THis is a keeper.


To obtain the color, I have improvised enclosed steaming for this one:


Poultry roaster with lid. Under the roaster a stone, and in the roaster lid: a stone squeezed-in in such a way that it dented the lid, but remained in. This way, i can get heat from a stone on top of the loaf, and from under the loaf, all in an enclosed space to trap steam. IT Worked!


Here are the loaves:






UPDATE:  here is the roaster steamer with stone device:





Khalid


 

Mebake's picture
Mebake

Two 50% wholewheats i have baked from"BREAD", one is wild yeasted, and the other is commercial yeasted.


WHOLE WHEAT LEVAIN (50% wholewheat):





I baked this lovely light loaf on a stone under a pyrex bowl, but i failed to get the even color round the loaf (its tough when you have a gas oven).


WHOLE WHEAT BREAD (50% wholewheat):




This loaf was sweeter, than wholewheat levain, and somewhat lighter in texture. I managed to get an even browning on this one because i baked it on a stone in a poultry roaster with a lid, with a lava in a pan source of steam.


 The latter one is a keeper for me though, my family dont't appreciate the sourness of artisan breads. Oh well.


Khalid


 

Mebake's picture
Mebake

This is a 50% Wholewheat Loaf, Which involves a BIGA (Preferment/sponge) around 30% of total Flour Weight.


I love the final taste of the bread, it was the best sandwich loaf i ever made so far! Soft, Airy, Light, Tastey, and Nutritious.


"Hey don't mind the background, my appartment is not bright enough"




My wife said: i could snack on toasted slices of this bread all day.


Mebake


 

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