The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wholewheat

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KenK's picture

Bagel balls

November 21, 2009 - 11:08am -- KenK

I'm on a roll! (pun intended : )


I made an overnight poolish with KA bread flour, the final dough had 1/3 whole wheat flour. It was very a very stiff dough and I kneaded by hand until I was sweating.  Boiled about a minute per side in baking soda water.  The tops are nice but the bottoms are gnarly.  I need to study the shaping instructions per Reinhart and Hammelman.  I think I'm overcompensating for my early trys where everything slumped out flat.

JeremyCherfas's picture
JeremyCherfas

I set out to make what has become my standard 25% wholewheat rustic Italian loaf (blogged here) and discovered, well into weighing and mixing the dough, that I had run out of white flour. I had only 150 gm and the recipe called for 300 gm. But I did have plenty of wholewheat. And it was too late to stop and go get more. So I just made up the missing mass with wholewheat flour. Nothing ventured ...


The final formula was thus about 350 gm of biga at 75%, 150 gm white flour, 25 gm whole rye flour and 350 gm wholewheat flour, at a final hydration of 62.5%. So it was effectively about 40% wholewheat.


I generally knead this bread for about 6 minutes, and started doing so, and it came together just fine despite the extra wholewheat. But about 4 minutes into the kneading, the dough suddenly became quite sticky again. I don't remember that ever happening before, so I wondered, is that something that happens with high percentages of wholewheat?


Anyway, I allowed the dough to rise at room temperature for three hours then put it into the fridge overnight. Next morning I shaped a boule and put that back into the fridge for 8 hours. I brought it out while the oven was heating and baked at 220 degrees C for 10 minutes with a pan of water, then removed the water and baked for another 30 minutes at 200.


It came out far better than I expected.



I tried for the fan shaped cuts I've seen elsewhere, and they worked out well except that I think the loaf was probably underproofed, given the explosion.



The crumb was light and open and soft, and the crust not too thick, and good and chewy.



You can see that the crumb is denser near the top crust (bottom as the loaf proved) which along with the explosive opening of the crust makes me think it either needed to warm up more before going in the oven or else was just underproofed.


Anyway, overall I was very pleased and may now consider making loaves with a higher percentage of wholewheat in future.


Jeremy

knit1bake1's picture

Reinhart transitional whole-wheat challah

August 14, 2008 - 5:15am -- knit1bake1
Forums: 

Has anyone made either of the wholewheat challah recipes from Reinhart's wholegrain (epoxy) cookbook? I'm interested in making some dough up today for tomorrow. My husband is very resistant to the idea of wholewheat challah - I made the recipe a year ago from the King Arthur whole grain cookbook.  I'll probably start with the transitional recipe, but I'd love to hear from anyone who has experience with whole grain challah.  Thanks!

tigressbakes's picture
tigressbakes

mill loafmill loaf crumb

 

This is the second bread that I've baked with my white sourdough starter and it is mmm-mmm good!

This is the Mill Loaf that is in Dan Lepard's The Handmade Loaf. Which I might add is a beautiful book!

I must say that I followed this recipe pretty much to the T - and it really worked! I have to work on my shaping and scoring but YUM! And I am very happy with the rise, much higher than my first sourdough attempt. I think that is due to my getting a bit better at shaping. 

It has 60% white, 30% wholewheat, and 10% rye, that is pretty much it, and water at 55% and 2% salt. I did not add the malted grains which were optional. Dan suggested that one could work with any grain flours to fullfill the 40% - as long as 60% was white flour. I did it as the recipe said the first time around. 

What was interesting was the technique of basically kneading the dough for only 10-15 seconds for 5 rounds - and than letting it set for 10 minutes to 1 hour depending on the round. This was actually the series for each round: 10 min, 10 min, 30 min, 1 hr, 1 hr. And then the final proofing for me lasted just bit over 5 hours. Scored and put the loaf in the oven on the preheated stone at 430 - sprayed the top and put a cup of hot water in a pan I had preheating in the oven. And then did 2 more rounds of spray to create steam. The recipe said 50 to 70 minutes. But after 40 it looke done - and interenal temp was 200. (I tried a new oven rack position and unfortunately the rise was so good the top got a little close to the heat source - I think the bottom could have gotten just a tad darker but I was afriad to ruin the beautful top crust).

I would recommend this loaf highly. I lived in Paris for almost 5 years and this bread reminds me of a country loaf that I used to buy at the local bakery.

It is a hearty loaf, quite substantial, but moist and lightly sour. It is VERY good! I am very pleased with myself I must say!

I am hooked more than ever! 

 

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