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.
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?
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.
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