The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat sourdough, missing the brick oven...

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kranieri's picture
kranieri

100% whole wheat sourdough, missing the brick oven...

since returning from a month of wood-fired oven apprenticeship,


(a little example of the bread i was helping bake...)


 


i have been trying to recreate the magic in my little electric oven. lately i've failed mostly by over-proofing and being forgetful or impatient. in summary : really all over the place and not documenting anything. but in coming to this weeks bread i decided to be a slave to the bread and keep track of all its little movements and stayed true to the method i had previously been taught.


here's the outcome. CRITICISMS?  WELCOME.



the process:


Monday 9:30 am -- feed starter (kept at room temp after feeding til..)


            1:30 pm -- popped it in the fridge so i could get out of the house


Tuesday 11:00 am -- made up the bread, kneaded etc, let it hang at room temp


             5:30 pm rounded, rest, shape, back into the fridge for the night


Wednesday 10:30 am -- out of the fridge to come up to fully proofed


                  12:30 pm -- into the oven.


the recipe is as basic as it gets. flour, water, starter, sea salt.


 


 


 


 

Mini Oven's picture
Mini Oven

-Mini

althetrainer's picture
althetrainer

Very good looking loaf! 


kranieri's picture
kranieri

thanks so much! i felt like a proud mama when i saw it spring up in the oven like that. its not quite as exciting as watching 50 rise like at the woodfire brick, but. ill take what i can get!!

Ambimom's picture
Ambimom

You're giving me courage to try 100 percent whole wheat myself.  So far, I've only done 25 percent whole wheat with wonderful results but yours looks great.

kranieri's picture
kranieri

i was skeptical about it myself when i first started learning with this baker, the treatment of the dough makes such a difference. also using natural leaven. i dont like calling it sourdough because its not really all that sour hah. if you have any questions or whatever let me know. im slowly gaining some confidence with the whole wheat so id be happy to offer what little assistance i can.

yozzause's picture
yozzause

well done nice looking bread


keeping records and noting things as they happen really helps, both you and us

Paddyscake's picture
Paddyscake

the nicest I've seen, great crumb and height. Tell us more on your formula, flour and most importantly taste.


Betty


 

arlo's picture
arlo

The loaf looks fantastic especially for being 100% WW and the height is excellent too! Congrats on achieving such sought after results!

venkitac's picture
venkitac

Which flour did you use, and what hydration? The crumb looks particularly awesome.

kranieri's picture
kranieri

yea its hard whole wheat flour meaning its a little higher protein, which is excellent because like other purists i refuse to add any vital wheat gluten because it seems like cop out. the hard whole wheat is usually grown somewhere cold and is stronger because of it -


hydration is 83% (weird number, i know but it works for me so im not gonna change it)


 


 

sewcial's picture
sewcial

Kranieri, Your bread is beautiful! I have been searching for an all whole wheat sourdough because I made a stiff dough levain per Local Breads (D. Leader) and don't know what to do with it. I am nearly out of white flour, but have 150 pounds of hard white wheat I can grind and bake. All the recipes I am finding call for just a little bit of whole wheat and mostly white flour.


I hate to keep throwing out my starter each week when I refresh it, so today, I divided it and refreshed both halves. I was about to just add it to my standard whole wheat sandwich loaf bread that I usually make in one day with active dry yeast with an oatmeal soaker added. I sort of wrote out directions this morning so I can make it tomorrow. However, I don't know how I should adjust the fermenting and proofing or the amount of yeast to accommodate the sourdough starter. It would be easier to use a trusted recipe/formula.


I like tender crumb and a hint of sweetness in my whole wheat bread. Chewy crust is nice, too, if I'm not making the pan loaf.


Catherine