The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat

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Rosalie's picture

I Made Pita!

January 2, 2009 - 5:45pm -- Rosalie

I made Pita!  My first time.  I had thought, maybe, there was some voodoo involved, but there isn't.

I used Beatrice Ojakangas' "Whole Wheat Pita Bread" recipe on page 277 of "Great Whole Grain Breads".  I stuck the dough in the fridge overnight, planning to pick up her instructions after the kneading.  But the recipe got confusing.  If I took her literally, I would "preheat" the oven to 500 after I stuck the rounds in the oven; didn't make sense since I was baking only for 4-5 minutes and in three batches.

einarfa's picture

Batterlike Struan dough

December 2, 2008 - 12:21am -- einarfa

Hi. I've set a dough of Peter Reinharts Struan from WGB, made with whole grain rice. However the soaker became more batter-like or porrige-like than what I expected, which resultet in a very very wet final dough. Because of this I added a lot of extra flour  to get the kind of dough that I'm used to. I can't find another explaination than that I've misread the instructions or measured wrong (I suspect my weight to not be entirely good). Have other had similar experiences?

NicholasH's picture

Grind of King Arthur White Whole Wheat

October 10, 2008 - 9:27pm -- NicholasH

Hello, I found this site a little while ago, and registered for the forum.  There is a ton of great information here.  So I thought maybe someone here might be able to shed some light on something.  I use King Arthur white whole wheat flour fairly often, and I recently restocked.  As soon as I touched the flour, I realized it was a much coarser grind than this type of flour has had in the past.  It surprised me because KAF has always been very consistent in the past.  Has anyone else noticed this or heard anything?  It seems unlikely to be just a fluke of the bag that I got,

BSquared18's picture

How Much Vital Wheat Gluten for Whole Wheat Flour?

October 7, 2008 - 1:59pm -- BSquared18


With the help of folks on this forum, I've been perfecting a South-Beach-friendly whole-wheat bread recipe (ie., using no sugar or white flour). The ingredients and procedure I'm using now can be found at:

The resulting loaves are tasty and have a nice, although heavy, texture.

afjagsp123's picture

Internal temperature reading question

October 3, 2008 - 12:19pm -- afjagsp123

On a regular basis, any bread that I bake that requires a 200+ internal temperature reading NEVER reaches the temperature which it supposed to. The obvious reason is bad measuring tool. Can't use that excuse because I've tried three thermometers now. Now I'm using the CDN digital "quick read" with the highest recommendation from Cook's Illustrated. It has a max reading well over 400. I've tried the probe that came with my oven, along with other probe style thermometers.


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