The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

i think i'm getting better at this. another 100% whole wheat crumb shot

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eatbread's picture
eatbread

i think i'm getting better at this. another 100% whole wheat crumb shot

just another day, and another loaf...sorry for the blurry shot this time....this is a 100% whole wheat loaf. 


MmeZeeZee's picture
MmeZeeZee

I just popped in here on my way to my post and my three-year-old said "MMMM!  That looks like yummy bread!"  :)  Good job.  You must share your technique.

eatbread's picture
eatbread

a rundown of what i do is here:http://www.thefreshloaf.com/node/17759/100-whole-wheat-crumb#comment-117095 i just do the methods mentioned there, but play around with time, refridgeration, and experiment with how the dough feels at different stages of development.

techieelectric's picture
techieelectric

That looks great again. I know you said in your other post you can't give much detail on your formula but I was just wondering what kind of flour you use, I mean high or low protein? Also how much starter do you use?


I just want to know cos I'm jealous :-)


Daniel

eatbread's picture
eatbread

well, i used bob's red mill organic stone ground whole wheat, mixed with a little bit of organic whole wheat bread flour that i get from my co-op in the bulk bins....i have no idea on the protein percentages on either of those...gosh i suck at these answers. i feed my starter with the bread flour which i keep semi-stiff, like a thick paste. and in the final dough i use about 1 cup of bread flour with 2 or 3 cups of the bob's red mill. then from there i just feel it out on hydration and dough development, etc. oh and as for how much starter i use i'd say about maybe 1/3 cup or so.

tracie's picture
tracie

It looks amazing...it is so wonderful to be able to share the excitement of 'I think I've got it!'

eatbread's picture
eatbread

it is, i love cutting into each loaf to see how they've turned out. its like opening a present. haha.