The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholewheat Multigrain Bread (Take 4)

Mebake's picture
Mebake

Wholewheat Multigrain Bread (Take 4)

This is the same Wholewheat Multigrain bread baked from Hamelman's BREAD, only this time i chose to roll back to my old steaming technique. Furthermore, i increased the hydration from Hamelman's 75% to 90%! the grains are very thirsty!







 


Adhering to Hamelman's Final Proof of 1 hour doesn't seem to cut it. I always underproof when i follow hamelman's guidelines. 70 to 90 minutes will be the final proof from now on.


 


Khalid

Comments

ananda's picture
ananda

Well, I did post just a minute ago, but it doesn't seem to have loaded...bet it does now!


Just about as good as bread gets, yes Khalid?


Best wishes


Andy

Mebake's picture
Mebake

Thank you Andy! Not stunning, but good enough, i seem to have done everything right except final proofing! it should be more open/fluffier than it is.


khalid

dbaker's picture
dbaker

Do you have the recipe for Hamelman's whole wheat multigrain recipe?  Your bread looks great!  Thanks.

ananda's picture
ananda

Hi dbaker,

I would urge you to give due respect to the author concerned, and buy his book.

I promise you that Jeffrey Hamelman's book is an extremely sound investment!

Best wishes

Andy

dbaker's picture
dbaker

I bought his book this morning.  Looking forward to it!  Thanks.

arlo's picture
arlo

Great looking multigrain Khalid. The steaming method looks very well put together too.


Repeating the wisdom of the ancients here, but you should always go by look and feel when it comes to proofing, but using guidelines never hurts. So next time try your extended proofing time and it just might work out better for you. I wouldn't say your loaves look bad either, they look great.

Mebake's picture
Mebake

Thanks, Arlo. I will heed the touch/feel wisdom next time.


khalid

Franko's picture
Franko

Hi Khalid,


You've got a much better handle on proofing these levain doughs than I've been able to achieve so far. I think your bread looks terrific! I agree with you about the proofing times that are suggested in the book not being long enough, but I think that's because the book is geared towards professional shops and equipment. I've little doubt this dough could do it's final rise in a pro proofer in 1 hour. I definitely agree with what Arlo says about trusting your senses first, being the best route to follow in a home baking environment. You're results are very encouraging to me in my own quest for a fine looking levain loaf.


All the best,


Franko

Mebake's picture
Mebake

Thanks, franko! it tastes wonderfully wheaty too, with nutty chewyness of seeds and grains. With these breads, i perhaps shouldn't worry too much about the openness of the crumb.


khalid

wally's picture
wally

I'd say that given the 90% hydration the crumb looks wonderful.


Larry

rayel's picture
rayel

Khalid, your bread looks great to me. Nice color, crumb, and pretty scoring.  Ray

Daisy_A's picture
Daisy_A

Hi Khalid,


Those breads look beautiful and I bet they taste great.


I'm amazed that you get such brilliant shaping and slashing at 90% hydration - I'm just learning, but I begin to struggle at 70!


 


Kind regards, Daisy_A

Mebake's picture
Mebake

Thanks alot, Larry, Ray, and Daisy! But 90% was the total hydration including the soaker. Either the BREAD flour "Hovis Strong White" was the culprit, or the soaker, 90% was not enough to get the consistency i usually end up with. In the end, the dogh felt like 70% hydrated.


But thanks anyway,


khalid

Daisy_A's picture
Daisy_A

Hi, I take your point about hydration, Khalid, that the dough didn't seem as moist as you would expect normally.  I check my formula like that also, hydration with and without starters and soakers etc.


Perhaps it was the Hovis Strong White? I have used this a couple of times and it was quite thirsty. Which brands of strong white can you get where you are?


All I can say is your straight 90% must be very airy as the slices on the wooden board look great to me.


With kind regards, Daisy_A

Mebake's picture
Mebake

Yes, Daisy, that is what i meant. As to the flour, I bought a 1.5kg Hovis (Strong White Bread flour - perfect for Hand baking and bread machines). the sack is red.


When i cut the loaf in half, i usually see a distinct fermentation pattern. with this loaf the pattern was there, but the cells were small indicating a premature bake.


Nevertheless, cut in slices, the bread is airy enough to me, expecially for a wholegrain bread.


khalid