The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

WholeWheat Multigrain (Panned)

Mebake's picture
Mebake

WholeWheat Multigrain (Panned)

This is a whole Wheat Multigrain I baked in a pan lately, only with no yeast added. Looks like my parents are starting to appreciate Sourdough leavened breads!


Lately , I learned a new trick. To know that a loaf is ready, I tapped on the bottom of the pan. When i heard a hollow sound, i baked it!




 

Comments

dmsnyder's picture
dmsnyder

What recipe did you use?


David

Franko's picture
Franko

Nice baking Khalid! Three good looking loaves you've got there. I'm curious as well about the recipe you used.


Franko

PMcCool's picture
PMcCool

It seems that most of my baking lately involves whole grains, singly or in combination. They just taste more interesting than the all-white varieties.

It appears that you have some tasty breads.

Paul

SylviaH's picture
SylviaH

Pan loaves are so great when it comes to slicing convenience, the whole grains look very delicious. 


Sylvia

Mebake's picture
Mebake

Thanks David, Franko, Paul, and Sylvia! The Recipe is that of Hamelman, only with yeast being left out, and the dough retarded overnight. I upscaled the recipe to 2.3 kg total dough.


I agree Paul, Wholegrain loaves have been my family's favorite for quite sometime now.

ananda's picture
ananda

Hi Khalid,


that soft and even crumb demonstrates perfectly fermented dough.   Great work


Andy

wally's picture
wally

I spent the weekend baking Christmas bread (cheese bread) in loaf pans.  As much as I love hearth breads, there's always the pleasure that a tinned loaf gives (and so much easier for making sandwiches!).


Larry

Mebake's picture
Mebake

Thanks Andy! Did you notice the last sentance? Tapping on my loaf guided me as to when the dough is ready. Do you know of this trick?


Larry, thanks! Iam baking in pans beacuse they hold much more dough in my oven.

ananda's picture
ananda

New one to me that, Khalid.


I tend to tap the side of the baked loaf, just underneath the top of the tin [ie the least well baked part!]   Tapping the base of the baked loaf can lull into a false sense of security!


Best wishes


Andy

Mebake's picture
Mebake

I meant Tapping the base of the proofed dough prior to baking.

ananda's picture
ananda

Yep, I'd got that Khalid,


Sorry, if I was unclear, but, I meant that I haven't heard of that technique


BW


Andy

rayel's picture
rayel

Hi Khalid, really nice bread. Your breads look very earthy, and smell beautifully. I have a good nose, in case you're wondering. The tapping along with the visual cues,provides another piece of information i guess. Did it take a long time to develop the feel, if that is the right word? I have finally gotten the finger poke test to work for me, after repeated tries and some vague sensory memory. Anyway, your breads tugged at my strings, whole wheat and all.  Ray


 


 

nicodvb's picture
nicodvb

I'm beginning to appreciate the softness of well-made wholemeal bread. Very good, Khalid!

Mebake's picture
Mebake

Thanks, Ray! It took some while to get the poke test right, but i'am learning new ways to finding out the right time for baking, especially for sourdough.


Thank you Nico! It is soft, but will stale quicker if it is sourdough only.