The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Multigrain (Take 2)

  • Pin It
Mebake's picture
Mebake

Whole Wheat Multigrain (Take 2)

This time, i used 50% bread flour with (12.9%) protein, and 50% Wholewheat Pastry Flour(11%) Protein. I also included in my soaker (Flax seeds, Whole Rye Berries, Whole BuckWheat, and Whole Sunf. Seeds).


Encouraged by Larry's gas oven steaming, i created steam by pouring hot water into an Aluminum Skillet filled with lava and river rocks. Presteaming might have been crucial , especially in vented gas ovens. I presteamed, steamed, and then steamed again. I even sprayed the top of the loaves beofre loading them in.  Result: Not Bad, though no Artistic Grigne was created, but it is a trade off iam glad to accept, as opposed to the trouble of avoiding Roaster loading, and off-loading, with rack moving.


It came out very nice, held shape better, though as apparent from the crumb shot, the loaf was on the edge of overproofing.







The loaves smelled strongly of Flax seeds. The crust and crumb tasted very pleasant, with the chewy bite to the crumb due to all the soaked grain s and seeds.


Verdict: Improved crumb due to the usage of BREAD flour instead of AP.


Khalid


 

Comments

weavershouse's picture
weavershouse

I love the multi-grained breads and yours look perfect.


 


weavershouse

trailrunner's picture
trailrunner

Try my method and see if you don't like it. 500 preheat with stone in oven. Preheat roaster/lid. Place bread in hot roaster, spray bread, close roaster. place in 500 degree and turn back to 460. Leave it alone for 25 minutes. Remove lid and cont to back till brown enough...approx 15 more depending on size of loaf. My miche in other post was 2 #. Took 40 min to get to 208 degrees. Good Luck ! c

Mebake's picture
Mebake

Hey, thanks weaverhouse, haven't seen you in a while in TFL. I love this site, its s inspiring!


Thanks ,Trailrunner. I have tried your method, only with 15 minutes covered, 30 minutes uncovered. I'll try your method, thanks!!


Khalid

lief's picture
lief

I like the look of the crumb of this bake vs. the whole wheat/AP flour bake.  Good job!

SylviaH's picture
SylviaH

nice crumb with the BF. 


Sylvia

wally's picture
wally

I don't know it's your steaming or your formula, but I like the result.


Larry

Mebake's picture
Mebake

Thanks lief, Sylvia and Larry!

hanseata's picture
hanseata

Karin

pixielou55's picture
pixielou55

HI


Can you post the recipe? This is exactly what I'm looking for


Thanks


Nancy

Mebake's picture
Mebake

Hi, Nancy!


Iam afraid that posting the recipe is a copyright infringement of Mr. Hamelman's Book. But since you are a TFL member, i'll be glad to help you with useful hints:


This is a 50% wholewheat Multigrain bread.


A) This Recipe utilizes a preferment. It is a white preferment at 125% hydrarion. You have to prepare that in advance.


B) Simultaneously, you have to prepare a hot soaker of cracked grains, and seeds (in which ever combination you wish) and dissolve all or most of the formula salt in it.


C) The recipe calls for a sweetner, and little yeast at the end.


D) When ingredients are ready, mix them until you have a medium consistency dough - do not over develop gluten at this stage. Adjust water if necessary.Hydration on the dough should be around 80% due to the soaker effect. I mixed the dough by hand using the Slap and Fold technique: here


E) Bulk fermentation takes 2 hours, with stretch and fold at the bench after 1 hour.


F) Cut the dough, and preshape. Wait 15 minutes, and then shape and invert doughs into heavily floured baskets.


G) Preheat your oven to 500F. Final Fermantation is 1 hour.


H) Bake with steam for 15minutes, and without for 20 minutes.


 


Hope this helps!


Khalid


 


 


 

pixielou55's picture
pixielou55

Khalid


Thanks for the asisstance. And I am going to find the book - seems like it has recipes I've wanted to try.


Question - I have never wanted to make sourdough bread because of what I used to try in the stores. But last weekend I bought some from the Mennonites in KY and love it. Is what you buy in the store NOT what real sourdough bread is? I don't like that real strong sour taste, or is that what sourdough is all about? I seem to be missing out on so many great recipes.


Thanks


Nancy

hanseata's picture
hanseata

At least here in Maine I know of only one good store (other than the local store I bake for) where you can buy decent sourdough bread, but only white Levain. What you usually get is bread made with some sour taste adding ingredients, no long rising times, no real flavor development - just sour.


The Mennonites will have baked their sourdough bread the "old fashioned way", with real sourdough starter and organic ingredients instead of a pre-fabricated, additive laden dough mix.


Karin