The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanks to this forum! My first loaf of PR's 100%WW - images

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tessa's picture
tessa

Thanks to this forum! My first loaf of PR's 100%WW - images

Hi, I am a complete novice to bread making outside a ABM.  Now that I have discovered that I can soak-sprout-dry-grind my own flour I am made my very first attempt at baking a loaf of 100% whole yeast wheat bread using my own sprouted grain flour.  I found PRs recipe here on the forum looking for a recipe listed in metric units since I read that I was a good approach and I have a good scale.  After watching bread kneading videos on Utube for days I decide I was ready to give it a try! 


For the soaker I used a sprouted/dried/ground spring wheat berries (prairie gold) medium fine grind, and for the biga and final dough I used sprouted/dried/ground spelt ground very fine in Family Grain Mill.  Since I live at high altitude (8895) in Colorado I added about 2tablespoons of VWG to the final dough.  I forgot to add the final amount of salt to the final dough and thought I might have made a fatal error. 


The information and lessons on this forum were indispensible!  Thanks to everyone here!  The loaf turned our perfectly!  I had very low expextations, being my VERY FIRST ever loaf of bread I have ever made outside the ABM. 


What do you think?


PMcCool's picture
PMcCool

Way to go, Tessa!  That's a great looking first loaf.  If it tastes as good as it looks, you've got a winner.


Paul

tessa's picture
tessa

I am all smiles! :)

janij's picture
janij

Esp for a fist loaf and a 100% whole grain!!  Looks nice and fluffy.

tessa's picture
tessa

After all I read I was really intimidated! So I got a scale, good wheat berries(prarie gold) and spelt.  watched some videos and tried to pay attention to details.  I am very inspired!  Especially intimated by the impact of  my high altitude.  I forgot to add the salt to the final dough - but the butter was salted.  It tastes SO GOOD!! Nutty, and FRESH- I can't wait to try again!

loydb's picture
loydb

Haha. Nice save on the salt. I realized, as I bit into a loaf a few weeks ago, that I put in .05 ounces of salt instead of 0.5 ounces. Salted butter was the answer there too.


That's a great-looking loaf!


 

rayel's picture
rayel

How beautiful that proofed loaf looks, so filled with promise. The finished loaf looks great too. I have never used sprouted wheat. Your bread pictures encourage me to try. Nice pictures, thanks for sharing. Ray

tessa's picture
tessa

That image is of the baked bread, not the proofed loaf, the image is blurry - too bad!  I can't believe how fresh and light it tasted and the texture was perfect. I am so inspired!  We gave up bread a year ago and I recently bought a mill after reading about the health benefits of sprouted grain flour. I am SO GLAD I made the investment.  I showed it off to two (former) baker friends and both where very impressed!  OOWWEEE....  off to make my next batch of sprout grains!!!!  Thanks for commenting, I am SO SIKED :)

rayel's picture
rayel

 I am embarrased. Sorry,   Ray