The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat oven spring

rayel's picture
rayel

whole wheat oven spring

I just want to show that whole wheat breads can be light and high rising. This bake yesterday, went better (higher) than my previous featherpuff try. This one lives up to Laurel's promise of what can be expected from a bread containing so much dairy. The recipe is on pg.188, The Laurel's Kitchen Bread Book. It baked for the shorter period of time, 45-60 min. at 325F. I might need to check my oven again, as even the 45min. produced 205-210 degrees internal temp.The dark crust was expected, so It might have thrown me off a bit. This is delicious bread, and I would urge anyone having difficulty with whole wheat breads, to try this book. There is a reprint version available in paperback. Ray

rayel's picture
rayel

This crumb shot of an otherwise abnormal oven spring, shows a somewhat prettier aspect of this sandwich bread. Did I mention that this morning's toast was wonderfull?   Ray

berryblondeboys's picture
berryblondeboys

Man, when I made that bread about 2 months ago, it was a rock. I couldn't get it to rise. I was so disappointed! I'll have to try it again.

AW's picture
AW

I just made their granola from the regular book. I did a ginger, almond, apple mixture. I'll have to try this whole wheat bread. I posted a whole wheat sandwich bread on here too, if you want to try it and tell me which you prefer. My friend and his mom created the recipe.

rayel's picture
rayel

I'll try to find your recipe. If you don't have trouble with ww,  then stay with what works. I directed my pitch for Laurel's book to all the folks who have little to no  success with ww. I have never tried the granola recipe. Your's sounds very nice. A creative combination. I like ginger, was yours candied? I have also made whole wheat black bean bread, basic ww.,yogurt (both straight dough and sponge), soy milk bread, buttermilk, spicy currant, and deluxe raisin. I like that 2nd rise, I think it mellows the ww dough, so you can start it wetter than usual, and after the middle rise, it is often controlable. Thanks for you response.  Ray

AW's picture
AW

Hi Ray,


Yes I did use crystallized (candied) ginger, minced from King Arthur Flour. You wouldn't really need for it to be presweetened though since there is honey in the granola recipe. -Arlene

rayel's picture
rayel

I found your bread recipe, and the bread looks quite nice. I have no equipment to handle 8 cups flour. The Featherpuff bread was just five cups of whole wheat flour. to which I added 1/2 cup white bread flour, a departure for me. It seemed to work out well.  Ray

Mebake's picture
Mebake

Ray!, Beautiful Lofty rise! looks very fluffy! What wheat flour have you used?


Funny, i have just the slicer device shown! Yum, your crumb shot is fabulous.


Khalid

rayel's picture
rayel

Thanks Khalid, thanks for your compliments.  I showed the uglier side of the bread, with the tear, so I know i it looks a bit rustic. The flour I used for this bread was from Country Creations, (Flour Girl 51). The recipe suggested a finer grind ww, so I added 1/2 cup white bread flour, thinking it might give me a finer blend.


I love my Presto gadget for slicing. My Wife bought it for me at a thrift shop. The guides and the slots at the bottom,help a lot. Really thick slices though. It is faster, and easier to clean, than my adjustable slice Krups. (I marvel at how lazy I have become.)  The slice shows that whole wheat bread can be light textured. It smells wonderful. Thanks again.  Ray

flourgirl51's picture
flourgirl51

HI Ray


 Your bread looks wonderful! I do offer a finer grind of my flours for a mere .20 per pound extra. Glad you liked the flour.


www.organicwheatproducts.com


 

wren's picture
wren

This bread is beautiful! I was just on my way to post a question about getting better oven spring from ww/grain-based breads. Since i don't have access to LKBB would anyone mind posting her recipe or explaining the technique used to achieve such beautiful high loaves? That would be so lovely.

rayel's picture
rayel

Nice hearing from you flourgirl51. I sure have had some nice breads with your continuous flow of flour, I was surely not complaining. I probably will take you up on some finer grind, just to compare. I can't say enough nice things about the high quality flour I have been receiving.  Ray

flourgirl51's picture
flourgirl51

Thanks again for the compliments. I get the same spring when I make wheat bread. Some loaves get too big for the toaster!

rayel's picture
rayel

Hi wren, I sure appreciate your fine compliment. It made my day. If you are serious about  100 % whole wheat breads, which is often very chalenging for many people, then find a copy of " Laurel's Kitchen Breadbook. They are available new in  paperback, and online bookstores might be able to find an original, or your local library will find one for you.  If you take a look through the book you'll want to own it. I know there are many recipes available on the fresh loaf, and other sites, but the Loaf For Learning chapter in Laurel's book, is really well done, and worth your time. The book, for me, was ahead of it's time, and the instructions are clear and concise. Very hard to go wrong. Ray