The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hard Red Spring Wheat

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bryoria's picture
bryoria

I made another batch of 100% whole wheat buttermilk bread from Laurel's Kitchen Bread Book yesterday.  This time I used freshly ground flour (hard red spring wheat) measured by weight, mixed all the ingredients except the butter for 2 minutes and then let the dough sit for 40 minutes in an attempt to hydrate the fresh ground flour a little bit.  Next time I would attempt this without the salt added as per the various threads on this site regarding autloyse - but yesterday I didn't come up with the idea until after I'd already added everything.

After the 40 minute rest I mixed it for 4 more minutes on speed 4 on the KitchenAid and added the butter in cold, small, pieces as per the recipe.  The butter didn't mix in very well so I moved the dough to the counter and kneaded the butter in for another minute or two, then let the dough sit in a covered bowl (in a cold oven with the lights on for warmth).  I let it rise for 2 hours and 15 minutes, giving a stretch and fold every 45 minutes.  Then divided it into two equal pieces, rounded them and let them sit for 15 minutes before forming them into pan loaves. 

I let the loaves rise for 1 hour, then baked them in a pre-heated 350F convect oven for 35 minutes.  They rose in the oven a little more and ended up the perfect size for sandwiches. 

This bread is always delicious and my family loves its softness and flavour for sandwiches and toast.  The fresh-baked heels are amazing and we usually snitch those from the sliced loaf before we freeze it - no one ever wants the heels for toast or sandwiches later anyway!

ZD's picture
ZD

 


This weekends fun.


Home Bolted High Extration Hard Red Spring Wheat Miche



 



1050g Flour
578g Water
525g Leaven 100% hydration
26g Salt


Mix ingredients. Stir until there are no more dry spots. Autolyse for 60 minutes.


Fold  wait 30 minutes fold again. Bulk proof until almost double. Shape and proof


until just right. Preheat oven and stone to 500°F. Turn down to 450°F and steam


for 15 minutes. Turn down to 350°F and bake for 45 minutes. Let cool and enjoy.


Greg


 edit typo

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