The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat

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Mebake's picture
Mebake

This is my 1st attempt at a multigrain loaf, Hamelman's Wholewheat Multigrain with 50% wholewheat, multigrain soaker, and a liquid levain. It is essentially a partial sourdough, with  1tsp yest added to the final dough.


As i only have white wheat on hand, i used white wheat flour, so the crumb is pale. other 50% is All Purpose.






I've Hot - soaked Cracked white wheat ,cracked Rye berries, and sunflower seeds. The Crust has a sweet caramelized aftertaste (recipe called for honey), and crumb has a faint sourdough tang, with a nice chew of cooked berries and seeds. This is an excellent bread! The texture is light yet close crumbed (75% hydration didn't seem enough, as the soaker and my freshly milled wholewheat were v. thirsty. I raised the hydration to 80% for the dough to be of medium consistency.


I think it should make a superb toast!


Khalid


 


 


 

Smita's picture
Smita

A couple weekends worth of sourdough sandwich breads. Heres what we do:


1. Friday night (or morning, depending on room temperature) - feed starter with 2 oz each of water and AP flour. I use 8-hour two builds if possible, to get 8 oz of 100% hydration starter.


2. Saturday am - When the starter is ripe (bubble with fruity smell), add 12 oz flour and 8 oz water. Including 4 oz each of flour and water in the starter, this amounts to 16 oz flour and 12 oz water (75% hydration dough). We're flexible with the 12 oz of flour. Of the two loaves below, the top loaf was made with 5, 4 and 3 oz of whole wheat, white whole wheat and AP flour. The bottom loaf was made with 7 and 5 of whole wheat and white whole wheat flour respectively.


Notes: I store our flours in the freezer. I use the formula for desired dough temperature (DDT) to calculate water temperature.


3. Mix flour, water, 2 teaspoons gluten and starter - autolyse 30 minutes.


Note: I also added 1 tablespoon flax seeds to the bottom loaf.


4. Knead by hand for 10 minutes, till windowpane.


5. Rest, add salt and knead gently.


6. First rise for about 3 hours or till dough doubles. We did three stretch and folds for the top loaf. Went and got brunch while the bottom loaf was rising!


7. Deflate and roll real tight (such a lovely americanism) tp shape into sandwich loaf. Place in a greased 9 x 5 pan.A slightly smaller pan will give you a higher loaf. I don't worry too much about this.


8. Final proof for 3 hours or until it crests above the loaf pan. Note: We've also done overnight retards with good results.


9. Bake at 375 for 40 minutes. Internal temperature should read around 200 degrees F when done, the loaf should sound hollow.


Cool for an hour and slice. 


 



 



Taste and appearance: We have grown quite fond of this formula. The loaves have no butter / oil at all, and made for a perfect morning toast / sandwich bread. Sometimes, I will add a half cup of mashed potato or buttermilk, which tenderizes the loaf. These loaves showcase whole wheat - so if you enjoy whole wheat, this is a good recipe to try. IMHO, the critical steps were: 1) Working out 16:12 flour to water is a good size loaf for us, that resulted in the right crumb texture, 2) Knead till windowpane to coax gluten development in whole wheat, 3) I have to be flexible about rise times. Gotta run one's day by the dough's schedule and not vice-versa. If I add a teaspoon or less of yeast, I can cut down rising time to about 90-120 minutes. The best loaves we've made usually take 3-5 hours. I'm sure this will change as we apprach warmer weather.


Feel free to share your thoughts! All feedback welcome!


 


 

Newfieguy's picture

Whole Wheat rolls

May 20, 2010 - 11:06am -- Newfieguy

Next question, we just discovered from going to Lamberts, home of the throwed roll restaurant, (Google it for a good laugh!  They throw rolls at you when you walk in and sit down!)  Anyway, we just discovered our 1 year old LOVES bread!  I want to make a bunch of whole wheat rolls for him but most of the recipes I have searched for in here use Milk.  Why is milk used?  We are vegge heads so we do not even buy milk but I guess Milk makes them softer is that the deal?

Mebake's picture
Mebake

This is a late 50% Wholewheat loaf i made:









 


Happy Healthy Baking!


 

benderunit's picture
benderunit

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

Newfieguy's picture

AHHH I HAVE DIED AND WOUND UP IN WHOLE GRAIN HEAVEN!!!!

May 5, 2010 - 12:49pm -- Newfieguy
Forums: 

AHHHH So happy to have found this forum! What a GREAT place to throw around ideas!


I am a whole wheat crack head and have so many questions it is not even funny!


Where to start?  hehe


First off, I am located in Pensacola Florida which is a "Wheat-AWAY" zone as far as I can see.  We have a local bakery here The Bread of Life which is good but it is not as cheap as anyone else out there in Montana or Idaho or where ever you can order it and pay for shipping.

thehsmomof3's picture

Whole Wheat/ Whole Grain French Bread, Ciabatta, or similar bread

May 1, 2010 - 3:18pm -- thehsmomof3
Forums: 

I have been making 100% whole wheat bread (both with hard red and hard white wheat) for quite some time.  My family loves the loaves, and I love the ease of baking using my Bosch Universal.  (I have rheumatoid arthritis, and I'm unable to knead by hand.)  However, I want to branch out into French bread, Ciabatta, artisan bread or something smiilar.  Has anyone successfully made this type of bread 100% whole grain using a Bosch or similar machine?  Please share your recipes.  I would be most grateful.  Thank you, Sherri

Doc Tracy's picture
Doc Tracy

rye spelt


I had another baking day in the RV. I baked a 100% whole wheat miche. I didn't use a recipe this time. Simply modified a "1-2-3" method, making it into a my own. I used 150 grams whole wheat starter,  (100% starter) 375 grams water and 450 grams whole wheat flour. 2% salt. I mixed until it came off the sides of the mixer in the Kitchen aid. This was an incredibly stretchy dough, I guess because of the very high hydration! Certainly don't believe that whole wheat is low in gluten because it isn't true!!


I calculate the hydration of this at a whopping 85% when including the starter. Can this really be right? When doing my folds, I could literally stretch this baby about 18 inches each direction on the first set of s/folds!! It was pretty amazing. I did three sets of s/f's, 1 hour apart. Fermentation time was 10 hours, shaped and 1 hour later I baked. It actually held it's shape pretty well, only flattening slightly.


What a nutty flavor, crispy crust and incredibly open crumb for a WW loaf! Nice! I might try the same in a loaf pan and see what I get in the way of a sandwich bread next time.


The same night, I made a 75% rye, 25% spelt loaf, using Mini's favorite rye formula and my Pullman pan. Spices were dried onion, caraway and anise at a scant tablespoon each. I've found that the exact amount that Mini uses for her big pot works for my Pellman pan. How easy is that? I also found this time that it is the perfect overnight recipe, needing no shaping at all! I put it directly into the Pullman pan at 5:30 in the evening and baked at 3:30 AM. Although Mini says this will self-destruct in 8 hours mine held up for a full 10 and came out absolutely perfect. Rose to the top of the pan, held up, had a small amount of oven spring and with the spelt had a slightly milder, nuttier taste than the 100% full rye that I made a couple of weeks ago.


I'm making plans to start my Hamelman's baking challenge. I'll be starting with something from the levain chapter and something from the rye chapter. I'm waiting on an order of flour and a couple of days off in a row. Perhaps I'll start a levain tonight if I get extra motivated, we'll see.


Looking at about another month in this little camper. Starting to get some cabin fever. It's been an experience, that's for sure!

Mebake's picture
Mebake

This is the first time I ever use Bread flour, i'll admit. Organic dover farm's Wtrong whole meal flour (Made of Red Hard Spring Wheat) With 12.6% Protein.





 


Ingredients:


SOAKER:


 - 560g Whole Meal Bread Flour


 - 420g Water


 - 18g fine Sea salt


BIGA / PREFERMENT:


 - 240g Strong White bread flour


 - 180g Water


 - 5g Instant dry yeast


Soaker was autolized for 24hrs, but i couldn't bake, so into the fridge it went for another 24 hrs.


Biga Was fermented in the fridge for 48 hours.


 Both where out 2 hours to dechill, cut into pieces, mixed, and kneaded (french kneading) until dough is silk smooth. Then fermented for 2 hours , with stretch and fold in the bowl each 1/2 hour (4 times). the dough was then preshaped, and then shaped into a boule and into a banetton for 45 minutes (should have been 1 hour at least, especially with only 5g yeast to start with).


Any way, i devised this covered baking yesterday. A pirex deep dish covered with an inverted stanless steel cookware. when the dough was ready i inverted the banetton and let the dough fall into the hot pirex with parchment, covered it , and into the oven for 30 min. Last 15 minutes where without cover to evenly brown.


 


Khalid


 


 

Smita's picture
Smita


Notes:


- Used my 100% hydration starter.


- Two builds to reach 8 oz active starter. The starter smelled fruity, not sour. Bubbles about half a centimeter big.


- Final dough: 2 cups whole wheat flour (365 from Whole Foods) and under 1 cup AP flour (King Arthur), 1 tsp wheat gluten. 


- For DDT of 76 degrees, added 1.5 cups water at about 90 degrees.


- 30 minute autolyse. Kneaded till windowpane.


- 45 minute rise, stretch and fold, 60 minute rise.


- Shaped into boule, plopped into floured banneton. Overnight retard (10 hours).


- Baked at 450 in Le Cruset (15 mins), turned oven down to 440 (20 mins), lid off (10 mins). Total = 45 mins.


- Internal temperature = 200 degrees.


 


Results:


- Lovely crumb and crust. We like this a lot, in terms of flavor and whole wheat flour content.


- My goal is to be able to make this consistently, and also get better at shaping.


- I would also like to introduce diastatic malt and see if I can decrease the AP flour. Need to do some reading from Hamelman's Bread in preparation.


- All comments and feedback welcome!

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