The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat

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Kelekona's picture

A cure for small-crumb?

December 8, 2011 - 10:08am -- Kelekona
Forums: 

Compared to my bread, Papa John's pizza crust is lighter than the non-crunchy bits of popcorn.

I use whole-wheat flour.  I'm afraid that I am not very scientific with my bread, but I've determined that my cheap-for-orbital mixer can only handle about one cup if liquid.  The only consistency I've gotten is dense, fine-crumb bread.  With the mixer, I actually leave the dough stickier than what I would do buy hand.  I tend to do a quick final-shaping and just leave it to rise; no touching except experimental pokings after it's out of the mixing bowl.

timg2574's picture

crater topped loaf

December 5, 2011 - 12:30pm -- timg2574

i am pretty new to bread baking in a machine. the box mixes that i use turn out wonderful. have decided to try my hand at start from scratch bread. i have tried this recipe twice and i get the same result. the top is crated. the center has fallen a inch or so from top. the loaves have been very hard and very dense. they have tasted great but not real sure what my problem is. here is the recipe that i am working from. any help would be greatly appreciated.

1 1/2 pound loaf.

1- 1/8 cup of milk

2-1/2 cups of whole wheat flour

1/2 cup of bread flour

mawil1013's picture

Create a healthier bread for me.

December 4, 2011 - 8:04am -- mawil1013
Forums: 

I'm trying to create a heathier loaf of bread for my personal consumption.  I have a recipe for 100 % whole wheat with gluten, and a recipe for Cornell bread which uses soy. 

Recently I've been modifying the 100% whole wheat recipe by grinding my own oat meal to suppliment the whole wheat, why? Because I want to fluff up the heavy whole wheat plus get the added benefits of oat flour. The recipe is still too heavy. I don't want to but have been thinking of adding regular bread flour and/or soy.  

sourwholewheat's picture

cracked top of whole wheat sourdough bread, why?

November 29, 2011 - 4:00am -- sourwholewheat

Hi everyone,

I'm new here and I'm sorry for starting to post without having introduced myself. Hope you don't mind if I don't. Ok, I'm a woman, using grams and Celcius:)

I have tried "almost successfully" to bake sourdough bread a couple of times.

Today,  I thought to make a no-knead bread (no kneading after the dough has doubled in size) and just to pour it into a wide square baking glass pan. Now, the inside of the bread is perfect for me, but the top is all cracked up.

My question is: What can I do to avoid the cracking?

Sheblom's picture
Sheblom

Hi everybody!

I did my normal weekend baking and unfortunately either my brain wasn't with it or i was not paying the proper attention. My loafs didn't come out that great.. I think my first mistake was making my dough to wet therefore it was very sticky when it came to shaping. Which in turn stuck more to my hands than actually getting in to a nice tight shape, and being still pretty new to this, I got very frustrated.. so my shaping was of poor form. My sourdough came out alright-ish, I think it would have been a bit better if it was a more tacky dough than sticky and having a benneton would have been good to keep a nice tight shape. Plus with it being sticky when I tried to slice it its just came out wrong. My other sourdough loaf...well lets just say i am having a flat bread tonight for supper..

Same issue with my enriched white loafs, too sticky a dough and over proofing.. they are eatable and the flavour will be good, but look wise needs alot of work..

So at the end of the day I was very dissapointed with my baking this weekend. I still need to learn loads and need lots and lots of practive. PLuse if anyone can give any advice or an article on proofing that would be great, that one area where it is always hit and miss with me.

But here are my photos from the weekend. Please be kind!

 

 

loydb's picture
loydb

Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the  'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.

 

suzyr's picture
suzyr

Whole Wheat Bread with Raisins

1 tab of dry yeast

2 1/2 cups of water, tepid

1/3 cup of honey

4 cups of whole wheat flour

2 cups of bread flour

3/4 tab of salt

1 cup of raisins

2 tab of cornmeal

 

Dissolve the yeast in the water with the honey, let it proof 10 minutes. Then in standing mixer add flours and salt, then add in raisins.  Knead well til stickiness goes away. I like to hand knead, not in mixer.  Then I can feel what is going on with the dough.  Place in oiled bowl and put a new white trash bag around the bowl and set in a draft free area.  Let this rise 2 hours.  The trash bag acts as a humid warm tent.  Punch down and shape into a round loaf and place on baking mat or parchment.  Sprinkle with cornmeal and cover again for another 1 1/2 hours. Make beauty cuts in the top and place in a preheated 425 oven.  Bake for 25 minutes then reduce to 400 and bake another 25.

 

loydb's picture
loydb

I got some of the San Francisco sourdough culture from http://www.sourdo.com/. I decided to make two different starters -- one that was fed nothing but King Arthur Bread Flour, the other fed nothing but home-milled hard red and hard white wheat. Both produced extremely active cultures within 4 days of 12-hour feedings. I used the basic sourdough bread recipe from BBA, using KA Bread Flour for one, and an 85% extraction sifting of hard red wheat (13%) for the second. Both were given a light wash of egg yolk whisked with milk before the seasame seeds were sprinkled on. They had a 5 hour bulk fermentation and a 2.5 hour final proof.

The KA rolls were crunchy on the outside, but were very much 'white bread'-like on the inside. My wife likes them, I'm thinking about turning them into french toast. They have almost no sour flavor at all, and not much depth. The whole wheat rolls, on the other hand, have a more assertive sour flavor (but still nowhere near King Arthur's New England sourdough). They also (unsurprisingly) have way, way more flavor overall.

I'm going to keep both alive and separate and try again in a few weeks. I'll also try a much longer bulk fermentation.


King Arthur Bread Flour 


Whole Wheat

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