The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

80% whole wheat

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Mebake's picture
Mebake

Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.


Ingredients:


200g Whole Rye Flour


600g Whole Wheat Flour (Half of which is bread flour)


200g White Bread Flour


200g All Purp


2 tablespoons fine Sea salt


2 Tablespoons Thym


100g starter (85% hydr) 


1/2 teaspoon inst. yeast (in the final dough)


All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.


However, baking was done under a new cover this time, a Poultry roaster, large enough to accomodate this large oblong shaped banetton dough.


 





Bottom line, i learned that Baking a successful WHolewheat Loaf has all to do with :


Proper Soaking, Proper Mixing, Proper Fermentation, skillful shaping, and tried Oven baking.


Practice is the keyword here, no magic.


Khalid

breadbakingbassplayer's picture
breadbakingbass...

Hey All,


Just wanted to catch up on my blogging here and post some pics of some 80% WW bread and ciabatta from my 1/19/10 bake.  I'll post recipes if requested...


Enjoy!


Tim







Ciabatta Recipe: http://www.thefreshloaf.com/node/16361/12210-ciabatta-and-country-miche


80% Whole Wheat Bread Recipe:


Ingredients:


80% WW Flour (1014g)


20% Bread Flour (254g)


85% Water (1078g)


2.2% Kosher salt (30g)


8% Firm Sourdough Starter (60% Hydration) (100g)


1 1/8 tsp Active Dry Yeast


Makes 2500g dough.


Directions:


7:30pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.


8:05pm – Knead dough using French fold method 8x, cover, rest.  (Do not use extra flour.  Use lightly wet hands)



8:35pm - Turn dough in bin, cover.



9:05pm - Turn dough in bin, cover.



9:35pm - Turn dough in bin, cover.



10:15pm – Divide into 4, preshape.



10:30pm – Divide into 4, final shape, place into linen lined baskets, proof 45-60 minutes.  Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)



11:30pm – Gently and quickly transfer loaves to a peel, slash as desired, place directly onto stone in oven.  When all the loaves are in, Add 1 cup of water to steam pan, close oven.  Turn down to 450F with convection and bake for 20 minutes.  Rotate, turn down to 425F with convection and bake for another 18 minutes or until internal temp reaches 210F.  Cool completely for about 3-4 hours or overnight before cutting and eating...

 

 

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