For those who may be interested, I've detailed a recipe for a 100% white whole wheat sandwich bread here:
Lovely bread, Steve! I like your recipe! I just did one the other day...though it's not quite 100% white whole wheat...I used the organic white whole wheat from K.A. I love it being organic..but not the fact that I have to order it. This has become my new favorite flour!
My daughter arrived in the middle of my bread experiment...making my organic white wheat with sprouts a bit overdone on a to long very hot preheated stone. She took me for a ride that ended up over an hour and at a car dealership. Well I have to say the messed up bread was well worth the ride home in her new AMG63. The loaves was a bit overly browned/burned on the bottom...stone was way to hot and I attempted it in a free form..next time it'll be a loaf pan. I could see where that would have been a much nicer loaf. It tasted great, sweet wheaty flavor and a nice little soft nutty crunch from the sprouted wheat kernels. There was also buttermilk and honey in the recipe.
Sylvia, even if the bottoms may be a bit overly browned (they seem OK to me), your loaves still look mighty tasty! I, too, prefer organic flour but unfortunately my local supermarket only had the non-organic white whole wheat flour available.
Very nice loaf. Thanks for sharing the formulae of many professional looking breads and the scientific approaches to bread making on your website.
I was looking for the above flour, which you used for your double flour/hydration ciabatta, at the KA website. I could only find it under the 'professional baker' section. Would this be available to home bakers? The reason I asked was because I was looking for the high gluten flour Susan from San Diego used for her sourdough. The place carries it would not sell it to me because I'm not a business. In need of a H-G flour for this weekend, I ended up buying a different brand of flour (50 lbs!), which I've never heard of, at a nearby store. After baking with this flour, I regret making such a decision in a haste. Therefore, I will try to stick to a recipe as closely as I can in the future, even though it may mean a longer wait for the right ingredients to arrive.
Say, if I can't get the above flour, would you recommend any other type that can produce a comparable result? Thanks very much.
BTW, I just placed an order for the Super Peel, which I was certain that I want to own one after viewing your demo.
Yippee, unfortunately, KAF doesn't make their Organic Select Artisan flour available to the home baker through its usual retail distribution channels (supermarkets, catalogue, etc.). I was able to purchase a 50 lb. bag of the flour through a local restaurant supply store. A few weeks ago when I visited the KAF store in Vermont, I asked the current price of the Organic Select Artisan flour and was told it now goes for $60/50 lb. bag! Looks like I'll be searching for a new favorite organic artisan flour. I have used Heartland Mill organic all-purpose flour (at around 11.2% protein) and have been extremely pleased with its performance but the shipping charges have been prohibitive. I have finally been able to find a local organic food co-op that offers the flour, so I might try that flour for a while.