The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat

arlo's picture

I love the new bakery I am working at. Everyday I get to work by 2-23oish a.m. and bake till 10 a.m. Five days a week, sometimes six. I experiment with new ideas, new shaping methods and have just so much fun. Though after work I walk down the road and attend school for another 8-9 hours. So I am pretty tired out and never really get the chance to bake at home, so lately my blogs have been lacking and all I can do is comment on the wonderful works I have been seeing on TFL lately.

But I had a moment tonight and wanted to share this with everyone. While David is making Miches, and everyone is going crazy over excellent pastrami sandwiches on rye...I was attending to my cravings and crafting the 'wich I fall back upon time after time. Plus, I wanted to see if I could start a trend or something on TFL, similar to the miches and possibly the  semolina loaves we saw last week ; )




Right? I baked off a tiny sandwich loaf at work and brought it home to my fiance who always says she isn't like me when it comes to being able to eat a whole loaf.

I thought this would be the right size then :) It's about 1 3/4 to 2 inches in height, about 1 1/2 inches wide. Baked in an itty bitty loaf pan at work. Cute isn't it.


Up next...

Micro Monte Cristos


wassisname's picture

These are a couple of the bakes from my ongoing attempt at combining methods from Whole Grain Breads and Tartine Bread into a simple, mostly whole wheat sourdough.  The bread is turning out pretty well - crackled crust, soft, springy crumb, lovely flavor.  It's amazing what even 15% white flour will do for the texture of a whole wheat bread.  The hardest part is just making up my mind about the details!

I'm still tinkering with the hydration (the first photo is 79%, the second is 82%) and trying to hit the proofing time just right (first photo could have used a bit more, the second a bit less).  I think I like the first loaf better.  The loaf in the second photo is also a product of forgetting-to-turn-the-oven-down-when-you-take-out-the-steam-pan.  It baked at 500º F for better than 30 minutes before I noticed.  It was a very near miss... whew!  I'm also thinking that reducing the size of the loaves would help lighten up the crumb a bit, I'll have to try that one of these days.

Trying to apply this to a 100% whole wheat bread is turning out to be another matter altogether, but that's for another post.


This is where the formula stands at the moment, but the tinkering is far from over.


jamesjr54's picture

So I wanted to make a batch of Black Canyon sourdough last night, to repay my neighbor for the 2 lbs of fresh-caught cod he gave us. No mise en place. Pretty distracted after work etc. But in I plunged, only to come up about 1.5 C short of All-Purpose flour. Doh! So I used a combo of spelt, oat and White Whole Wheat bread flour from Whole Foods. It took about 45-50 minutes of vigorous kneading by hand to get any structure and windowpane. Roughly, in baker's math, it's about 66% hydration. Used my starter, which has been pretty reliable. Now, it's been proofing for 12 hours, and looks ok. I'll give it another hour or so before I bake. This should be interesting. 

Lasttango's picture

No oven spring?

May 26, 2011 - 8:29am -- Lasttango

I am new to making bread. I tried the whole wheat basic recipe from Healthy Bread in 5 Minutes a Day. I thought I had done something wrong the first time I tried it, so I mixed up another batch last night. I got new yeast, proofed it, even added a tablespoon of sugar to give the yeast more energy. The dough rose beautifully over 2-3 hours, and was refrigerated over night. This morning, I pulled out a one pound hunk, and let it sit for 90 minutes. I used my romertopf baker to bake it.

littlelisa's picture

percentage whole wheat in a white sandwich loaf formula

May 15, 2011 - 12:21pm -- littlelisa

In my ongoing adventures with Peter Reinhart's Crust and Crumb, I decided to try one of the sandwich loaves. However, PR only presents a 100% white and 100% whole wheat in this book, and I really wanted to do a half-half. So did a  biga starter today using 2 cups white and 1.5 cups whole wheat flour, figuring I'd use the white sandwich loaf recipe and adapt it using around 40% ww flour. Any advice on this?



Mason's picture

2 KG Miche-very sour

May 14, 2011 - 11:24pm -- Mason

I finally achieved the more than usually sour miche I have been trying for lately.

A 2Kg loaf, 70% hydration, 60% White Whole Wheat flour.  I first had a larger percentage (close to 40%) of the final dough as a sour levain, mixed with cold-autolysed (18 hours) flour and water, along with salt and a little extra water for a second hydration.  

Kashipan's picture

Whole Wheat....Biscotti? Not what I had in mind...

April 24, 2011 - 4:00pm -- Kashipan

Hello all,  I hope someone here can help!

I tried my hand at my first whole wheat bread recipe, and I really don't know where exactly I went wrong.  It's from a Japanese recipe that describes itself as being basic, but I wonder if that might be part of the problem...Could it be too basic?  I can't translate it perfectly, but the ingredient list is:

Strong Wheat Flour (not sure how exactly this translates to English, but I got what the recipe called for)  150g

Regular Whole Wheat Flour (lighter in color)  150g

Salt  6g

Lard  3g


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