The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wholemeal

greedybread's picture
greedybread

and they didn't murmur a word!!

It is a DIRTY word in our house.....

gobble them up!!

he he he...crafty me !!

Those naughty greedyboys LOVE the Florentine rosemary and raisin buns....

But they HATE,HATE, HATE anything that maybe or is suspected to be good for them:)

Wholemeal bread is looked upon in the same light as dirt...

We will not even mention whole grains!!

And I WILL NOT EVEN SAY WHAT THEY SAID ABOUT MY SOURDOUGH!!

Foodie's they are not, my sons........

Bulk volume is what it is about and no vegetables.

So I thought "Hmmmm"...

No harm in trying to slip in some wholemeal and if they didn't eat them, they didn't eat them .....

More for me:)

yummmmmm

So we are going to take the recipe from here:

www.greedybread.wordpress.com/2012/09/07/scrumptious-raisin-rosemary-buns-yummy/

And alter it ever so slightly.....

Instead of 4 cups of Strong bread flour , use 2 of wholemeal and 1.5  of strong bakers flour.

Easy peasy....

I was a little worried as wholemeal breads can be a little dry when swapping ingredients so I did a little less flour.

My dough was quite sticky on first rise....which is what you want in this case.

If you feel though, yours is too wet, add a little more flour....

Olive oil and rosemary

Apart from that small tweak, and I used a little more rosemary too....

But be careful as it can be overwhelming..

Almost ready to bake...

You can see, if you compare these to the originals, you can see the slightly darker texture but apart from that, visually no change.

The taste is not a lot different either...For us with disconcerting palettes, yes, you can taste it but its nice....

But for greedyboys, no change in taste.....

No questions, so no lies:)

Lastly, don't forget they will color quicker too.....

Don't forget to ENJOY, ENJOY, ENJOY!!

Ready to glaze
mmmmm
a few left.....
http://greedybread.wordpress.com/2012/11/11/ha-ha-slipped-the-wholemeal-in/
Wade37's picture

Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ?

October 15, 2012 - 9:34am -- Wade37

I use a 100% rye starter and produce tasty, but not notably sour, rye + wholemeal loaves and I am considering trying the Detmolder 3 Stage Process to increase my output sourness and flavour. The procedure is lengthy and necessitates critical temperature control.

My question is : Is development of Refreshment/ Basic Sour/ Full Sour stage mixes necessary for each bake or can a portion of Full Sour be maintained (e.g. refrigeration + feeding, as in the case of conventional starters) for future use ?

HokeyPokey's picture
HokeyPokey

Just a quick post - a basic wholemeal bread, lovely texture and mild sourdough flavour - that one is a keeper

 

As always, more photos and recipe on my blog here

Andy_P's picture

Making a hash of it with Vitamin C

July 25, 2011 - 1:39pm -- Andy_P
Forums: 

Hi all. I have a couple of questions about Vitamin C/Ascorbic acid powder.

The first part is a bit of a tale of confusion and woe....

I'm very happy with the "lift" on my white loaves, but my brown and wholemeal were a litle bit heavy,  so I bought some Vitamin C powder and started to use it.

Over the last few weeks or months, my brown bread has been getting worse and worse so I've been adding a little more and more of the Vitamin C powder (I'll admit to how much in a minute!)

Salilah's picture
Salilah

Oops - another failure

I was trying to make Daisy's Wholemeal Lemon Sourdough (original successful recipe here)

Not sure what particularly went wrong - my assumption is that
a) I left the preferment too long
b) I used slightly unripe starter
c) I left the mixed dough too long for bulk ferment
d) the S&F method didn't work so well for wholewheat as for white
e) I didn't knead enough
f) the gods were not smiling :-)

I shaped the dough into small loaves - 20mins into proofing and oops - disintegrating dough!

There was no surface tension when shaping...

I decided to pop them in the oven anyway - 30mins at 220C

They smelled great - and tasted OK - but pretty awful rise (i.e. almost none) - it's "back to the bricks", and just when I thought I was doing well...

So - not one of my best examples!  Never mind - I'm still learning!

Sali

jennyloh's picture
jennyloh

I'm back from more than 2 weeks business trip and couldn't wait to start on the Jeffrey Hamelman's challenge.  Well,  it didn't quite happen.  With my failed attempt of the Jeffrey Hamelman's Baguette with Poolish,  and failed attempt to make my own malt flour,  still looking for high gluten flour for my Jeffrey Hamelman's bagel,  well,  I adhered to my son's appeal for Olive Bread.  He simply loves olives.  

At least my Olive Bread turns out as expected, although I thought for a moment, that I lost my touch on shaping the dough as the olive started spilling out,  making it difficult to fold the dough without affecting bubbles.  

It turns out surprisingly soft and chewy on the inside.

 

See recipe - click here. Olive Bread

 

 

 

jennyloh's picture
jennyloh




2 bakes in a day.  This wholemeal roll is a mixed of bread flour and wholemeal.  Wanted to try something else for a change  small rolls using the water roux starter,  with 2 bites and they are gone.  I didn't expect it to turn out so tiny,  measured carefully at 40g per piece.  Anyway,  the most difficult I find is try to shape this.  I read the instructions and  after the 5th ball, I think I got it.  Shape the ball into a cone shape,  roll flat into triangle,  and roll it up from the bottom (wider part of the triangle).  Give it a few roll to tighten it a little. Let it proof for about 1 hour, until it is puffy.  I always wonder if I proof enough?  Well, it had a good oven spring,  and certainly the taste is pretty good,  soft and sweet and a little salty.  To read more:  here's the link.  



KipperCat's picture
KipperCat

This is my first loaf from spelt flour. I wish I had pics of various stages to show you, as I'd love some ideas on why I got absolutely no oven spring from this loaf. The flavor, interior texture and crust were all good. The crumb wasn't as open as I would have liked, but not closed either. I followed the basic NYT/Lahey NK method. I've always used 1.5 cups of liquid for white flour and 2 cups for whole wheat. Knowing that spelt absorbed less flour than wheat, I used 1.75 cups for this loaf. I always got good oven spring using only 2/3's WW flour, but the only loaf that was 100% WW I baked in a pan - here - and didn't get a lot of oven spring either.

This is how I made this loaf.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 pound whole spelt flour
1/4 teaspoon instant yeast
1 teaspoon salt
2 ounces plain yogurt
12 ounces water

Combine dry ingredients. Stir yogurt and water together, then add to flour mix. Stir until all flour is moistened, then knead briefly with heavy spoon in bowl. Cover bowl with plastic wrap and leave on counter for about 12 hours. (At this point I had bubbles on top of the dough and the gluten strands were quite visible on tipping the dough bowl.) Turn dough out on floured surface. Do a few stretch-and-folds. (At this point I may have let the dough rest an hour or so, followed by a couple more stretch-and-folds and a 15 minute rest. I just don't remember.) Round dough and put in colander to rise. After a few hours, it wast risen only half as well as the white flour dough in this pic. It wasn't even quite to the top of the colander but passed the finger poke test, so I hoped it was ready to bake. (That is, if I gently poked the dough, the indentation was quite slow to fill in - the test mentioned in Laurel's Kitchen Bread Book.)

Turn dough out on baking stone preheated well in a 500F oven. Remove at 20 minutes as the interior temp is about 210F.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This was the most extensible dough I've handled. It never did develop much resistance to my folding or shaping. Is that an indication that the gluten was underdeveloped? Should I have done a few more folds, until the dough felt a bit firmer? After baking, I remembered that I often added 1/4 tsp ascorbic acid (Vit C) and a tablespoon or more gluten to my whole wheat loaves. I had assumed that the Vit C was redundant with the yogurt and didn't even think about adding gluten. Also, salt should have been 1.5 teaspoons.

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