The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole Wheat & 100% Whole Spelt

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Mebake's picture
Mebake

100% Whole Wheat & 100% Whole Spelt

 


Successfull 100% Wholewheat & 100% WholeSpelt boules.


First time i shaped a 100% wholewheat boule, this was the result:



and a dissapointing dense chewy crumb:



However, 10 days later of gulping this heavy non-delicable thing, i determined to have another round at boulies:


I recently purchased Peter Reinhart's Whole grain breads: New techniques, Extraordinary falvor. Scrolling through, i landed on Whole wheat hearth breads. I knew that Very high hydration in whole grains bring about better results but also slackier difficult-to-free form loaves. I sticked to measurments of Peter, and become hooked. I learned that measurments are crucial for starters. 


For the Boule, i improvised. I never found a banetton/brotform. I bought regular bamboo baskets and lined them with greased + floured wax paper and strapped the linning with a rubber band. IT WORKED!. Now i have a permanent proofing basket at no cost. Two doughs i made, One is whole wheat and the other Whole spelt. As instructed by PR, i made a biga and a SoAKER for both.


This is how it turned, any suggestions?



Whole Wheat crumb shot:



 


Whole Spelt Crumb shot:



 


Mebake

Yerffej's picture
Yerffej

My suggestion would be that you keep doing what you are doing as the improvements are wonderful...and remember, it is all in the technique.


Jeff

Mebake's picture
Mebake

I can attest for that now Yerffej! Measurements are very essential for beginners such as myself. Books are indispensable too, they cut short the time you spend trying (and failing), eventually.


However, i felt that i can improve more on the Whole Wheat crumb, its crumb was sort of "packed" . Mind you, it was gone before i could take decent pictures of it, it was tastey. The Spelt turned out wetter, hence fluffier. It was the first time i ever ate any spelt bread.  Iam learning.. 


Mebake

Mebake's picture
Mebake

One thing, though , i seem to chronically miss. Its the caramilization (orangeness-


if you will) of the crust. How to bring about such a color without burning off the


bottom????


 


Mebake

Yerffej's picture
Yerffej

Three things that can help in the order of importance are; 


Steam will help a lot with your quest for improved crust color.  Also starting with a very hot oven and turning the oven down when you put the loaf in.  Using a higher rack position in the oven might help too.


Jeff

Mebake's picture
Mebake

Thanks Jeff, I'll consider your suggestions in my next attempt,


Mebake