The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat

MaximusTG's picture
MaximusTG

 Wanting to bake another sourdough bread with a larger portion of whole rye, I started searching on the internet, and came across this recipe:

http://beginningwithbread.wordpress.com/2008/11/08/sourdough-rye-with-walnuts/

This was interesting because I had some walnuts left from something else. Not quite enough, so I added some sunflower seeds. Roasted them a bit.

I had already fed my sourdough starter and put it in the refridgerator before it reached its peak. The recipe mentions adding instant yeast in the final dough. I omitted that, because I wanted it pure sourdough.

Around midnight last Saturday I made the levain, whole rye, water, my starter. Did add a bit more than in the recipe. Left this out to ferment. 14.00 in the afternoon on Sunday I made the final dough, but did not let it rise outside, but instead kept it in the refridgerator (I had a party, so I didn't have time to bake it then). A 24 hour rise in the refridgerator later I took it out, formed a batard and let it proof for about 2,5 hours on a couche. 
Baked following recipe, and this came out: 

Update: Crumb photo's:

MaximusTG's picture
MaximusTG

Today I baked the bread as described on this blog:

http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/

I fed my starter yesterday evening, and it had more than doubled in volume this morning. After a quick trip to the local reform store, or "Ekoplaza" as this store is called, for some whole rye flour, I started the dough following the instructions. Made half of the recipe, opting to bake two 500 gram breads. 

Kneading and then S&F during bulk ferment went fine, so I then set up a couche from parchment paper. Shaped into two small batards and proofed for 2.5 hours. I had never really transferred bread from a couche to a peel, but I assumed I had to flip them on something and then put them on the peel, because they were supposed to proof seam-side up. This proved to be a bit of a problem because the dough had sticked to the sides of the couche. Guess I'll be getting me some cloth to use next time, I'm sure that would work better. You simply can't put flour on parchment paper, fold it so the paper is perpendicular to the table and expect it to stick ;). 

Eventually it did work out great though :) :

300,225300,225
300,225300,225

Edit:

Here are two photo's of the crumb. Didn't make them yesterday because the bread was still cooling. Thanks for the compliments!

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LaurenAshley's picture

Sourdough Starter Questions

March 5, 2012 - 11:52am -- LaurenAshley

When it comes to sourdough, I'm a newbie. I have been baking bread for years but have always been intimidated by sourdoughs but I have decided to finally try. I started the process yesterday using SourdoLady's starter instructions (wheat flour and oj). Obviously I have quite a few days in front of me before I really have yeast growing, but I figured this is the best time to ask questions.

I generally bake whole grain breads, although I do occasionally make other loaves. 

Questions:

wmtimm627's picture

Jalapeno cheddar loaf

March 2, 2012 - 3:12pm -- wmtimm627

A local chain of bakeries here in Chicagoland makes specialty loaves a couple days a week and there are some that you have to reserve in advance to get any sometimes. My favorite is a whole wheat with (literally) chunks of cheddar and jalapeno pieces all throughout the loaf. They used to make them like a regular sandwich loaf, but now it's more of a round hearth style.

I've tried for the last 13 years to duplicate it, but it always seems to come out too dense. What I really like about the loaf is that you can actually see the cheese and peppers throughout.

cdnDough's picture

Wheat to Rye Starter?

December 5, 2011 - 4:21pm -- cdnDough

Just curious if it is reasonable to make a rye starter using my wheat starter? If I feed some of my sourdough wheat starter with rye flour for a few days will I get something that resembles a rye starter?

For what it is worth, I've had a rye starter in the past but it tends to slowly loose its potency in the back of the fridge over the summer when I don't use it as much.

BKSinAZ's picture

How to be sure wheat berries are still good? Are they bad?

July 17, 2011 - 8:17am -- BKSinAZ
Forums: 

Many years ago, about 30, my wife went to a Mormon church cannery and purchased about 30 cans of red wheat berries (sealed in cans) which have been stored in a VERY warm garage ever since. I opened one of the cans and they look fine, but I can't tell if they are bad. I would not know the smell of rancid wheat if it slapped me in the face.

HokeyPokey's picture
HokeyPokey

No crazy marathon baking for me this weekend - just one loaf of bread and one apricot frangipane tart.

I love English apricots - a massive box for £2.50, can't complain, can I? I wonder if I can make a recipe for Apricot bread? Hmmm....

 

Meanwhile, I did a take on Western Wheat Bread from "Discovering Sourdough" e-book. I have a comment "very good" written next to the recipe in a print out - I do remember it being good when I made it last time, following the recipe exactly. Now I've decided to play around with the recipe a little bit - it came out looking quite nice, can't wait to cut it open and have a taste of it tomorrow.

Full recipe and pictures here

johannesenbergur's picture
johannesenbergur

This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

  • 300 g Cold water
  • 100 g 5-grain
  • 100 g Stale rye bread
  • 100 g Sourdough (click for my recipe)
  • 5 g Fresh active yeast
  • 10 g Sea salt
  • 200 g Whole rye flour
  • 200 g Graham flour
Pour the water into a bowl and dissolve the yeast. Put the grain mixture and the stale bread, which you have shreadded into tiny bits, into the water. Let it soak for 15 minutes or so.Add the sourdough and salt, mix. Start adding the flour, little by little to make it easier to get a smooth dough.Start kneading. The dough should be rather sticky and difficult to knead, unlike white breads. But you need to knead it for a while to heat up the dough and activate the yeast.Leave it to rise until doubled. I left it for 90 minutes and then I put it into the fridge over night. The next morning I took it out, shaped it into a loaf in a baking tin. Let it again rise to about double size. Just make sure it doesn't overrise and collapse on itself.Get your oven to max heat and place the loaf on the bottom shelf. Turn the heat down to 170 degrees celcius and bake for around 90 minutes, until it makes a hollow sound when you knock on the bottom.If you enjoyed the bread, repeat the process when it gets stale.
johannesenbergur's picture
johannesenbergur

Ingredients:

  • 1 dl (100g) lukewarm to warm water
  • ½ dl (50g) plain naturel yogurt
  • 15g fresh active yeast
  • 8 g honey
    (pref. liquid)
  • 10 g sea salt
  • 10 g olive oil
    (this is a minimum, feel free to use more, I reckon 25g would be ideal)
  • 250g various types of flour, I used and recommend:
    30g Graham flour
    70g semolina flour
    150g wheat baking flour
  • Poppy or sesame seeds or for sprinkle

This recipe is very small, the smallest I've ever made. Usually I double the ingredients mentioned, except for the yeast, the dough rises just fine with 15g.

Recipe:

(Work: 20 mins - 1st rise: 30 mins - work: 5 mins - 2nd rise: 35 mins - bake: 30 mins)
Estimated time from start to finish: 2 hours 

Mix the warm water and yogurt, so you get a tepid mixture. Add the yeast and stir till dissolved. Add salt and honey and dissolve. Add the flour to the mixture, I ususally add 100g, mix and add then add more.

Knead the dough for approximately 10 minutes, put it into an oiled container, cover it with a hot teatowel and leave it to rise for 30 mins or so, can be more or less, usually more means better and less means less good.

Should be doubled after half an hour and shape it into a loaf. Place the loaf onto your baking surface of choice. Pat the bread with milk and sprinkle the seeds on top of it. Cover it again with a warm towel and let it rise for 30-60 minutes; Afterwards put the loaf into your oven.

Bake for approximately 30 minutes, until the crust is golden and it makes that hollow sound you know so well, when you knock on the bottom of it.

Enjoy.

catfuzz's picture

Where to buy Soft Red Wheat in Ohio

April 24, 2011 - 3:24pm -- catfuzz

I am looking for someplace local to buy soft red wheat.  I am located north of Cincinnati, Ohio.  The only 'local' place - at a farmer market, that has soft wheat wants like $7.50 for a 5lb bag!  Okay, this just seems a little high to me considering I can get a 25lb bag of hard wheat for $12 and 5lbs isn't going to last me very long.

I can mail order from http://www.weisenberger.com for $2.10/5lb bag, but shipping really starts to add up when you get 20+lbs. 

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