The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not a brick after all

Jo_Jo_'s picture
Jo_Jo_

Not a brick after all

This is the bread that I make for my husband, who likes a softer crust and whole wheat.  I like it too, but my favor my sourdough baguettes.  I have spent weeks tweeking this recipe and really like the flavor and texture of the Kaiser shaped rolls I made this time.  They were allowed to rise an extra 45 minutes while the loaf in my clay baker baked.  I'm getting better at braiding the buns without ruining the crumb inside.  The ultimate critic will be my husband though, so we shall see.  First here's my newest version of my recipe:



Whole Wheat Honey Potato Bread


Poolish


14 oz (397 grams) whole wheat flour


14 oz (397 grams) water


3 pinches yeast


 


Mix till all is moistened, then cover and let sit for 8 to 24 hours, best if it is actively bubbling when you use it.  Can be refrigerated after about 6 hours for up to 3 days.



Dough


All of poolish


21 oz (596 grams) bread flour


4 tsp yeast


2 tsp salt


1.5 oz (2 Tablespoons) Honey


.6 oz (18 grams) shortening


1 oz dry milk


.7 oz potato flakes


11 oz water


Process:



I set the ingredients out before starting, measuring them with my scale.  I used my kitchenaid to mix for about 2 minutes, then allowed the dough to rest for 30.  I then kneaded the dough for about 6 minutes, shaped it into a ball, and put it into a bowl to rise for a couple hours.  It took closer to four hours from what I remember.  I pulled it from the bowl ad shaped it, then allowed it to rest for 10 minutes.  I cut it into two pieces, and used 1 lb 12 oz in my clay baker and the rest were made into kaiser rolls.  I have been trying to figure out how much dough to use in my clay baker, if 2 lb 4 oz was to much and 1 lb 12 oz was not enough, then maybe next time I should try 2 lbs of dough. I put the clay baker into the oven and turned it on to 425* baked for 30 minutes and then removed the cover and baked at 380* for another 15 minutes.  I think the crust color is just about right.


The loaf of bread was a little disappointing, when I pulled it from the oven.  Thought I had misread my dent in the dough test, but while it might have been a little better with a slightly longer rise time I think the crumb is actually ok.  It is just a short loaf that took the shape of the pan, probably because I like my dough more hydrated.  I will definitely put more dough in, and might try a little bit less water next time and a little more shortening, plus I might try 50% whole wheat and 50% bread flour.  Not real sure why I had cracks in the crust, another reason I thought this was going to be a brick.  The flavor is outstanding in this bread, probably because I left the poolish in the fridge a couple extra days.




 


Happy this turned out so much better than I thought it had, now on to making my Greek Celebration bread from BBA.  This should be fun!


Joanne


 

Comments

Mini Oven's picture
Mini Oven


I will definitely put more dough in, and might try a little bit less water next time and a little more shortening, plus I might try 50% whole wheat and 50% bread flour.  Not real sure why I had cracks in the crust,



Changing too many variables might be too many changes in one bake.  Just try increasing the dough in the form first.  It will behave a lot differently just with that one change.  I understand that one needs more ww dough as white wheat dough for the same form size because the ww will not rise as high...  generally.


Mini

Jo_Jo_'s picture
Jo_Jo_

I plan on doing things slowly.


Joanne

nicodvb's picture
nicodvb

Joanne, I really love the look of your bread. It's the one I've aiming at for some time now.


I'll try it.

Jo_Jo_'s picture
Jo_Jo_

Thanks!  I've been looking at TXFarmers whole wheat bread and thinking I would like to try it.  My husband needs a soft crust, so I can't give him totally lean breads.  I stay away from sugar, but I do like a little honey in this bread.  It's all an experiment, so if you change anything let me know and we can compare notes.  I think this version had a nice crust on the rolls, but the loaf's crust was a little bit to firm although I liked it.  It really has made some nice sandwich bread and toasts well too. 


The bread all has a really good flavor to it, so I hope you enjoy it.


Joanne

Mini Oven's picture
Mini Oven

A boiled water soaking and was quite surprised how sweet the grain came out to be.  The whole loaf was sweeter with just 1/8 cup dry rice.  The night before baking, put the rice into a coffee cup to steep like it was tea -- except I covered it and left it all night.  In the morning for good measure, I popped it into the Microwave to boil up the water again and let it cool before draining and adding the liquid to my recipe.  It tasted like sweetened nut tea and was nutty red brown in color.  Makes beautiful flecks in the crumb.  Another option instead of honey?

Jo_Jo_'s picture
Jo_Jo_

That sounds like a good idea, I will try it.  Not sure if I can get red rice locally, but will look.  Is it whole grain or was it ground at all?


Joanne

Jo_Jo_'s picture
Jo_Jo_

Few years back I used to take 12 grain cereal mixes that ground the grains to little chunks, cook it overnight and use it the next day in my bread.  It made a really nice addition to my breads, as long as I used at least 30% bread flour it always turned out really good.  Can't remember any of my recipes from that time, wish I did because that actually sounds like a good bread to make right now. Yikes, I see another experiment coming along and I haven't even finished this one yet.


Just a note, I am having difficulty getting the proofing time just right for this clay baker, it seems that I am either not giving it enough proofing or overproofing, and I think it has to do with the internal temp of the baker taking longer to heat up, because the manufacturer recommends starting it in a cold oven.  I can't trust my hands to put the dough in the baker if it's preheated, like I used to with my dutch oven.  This last time put it into a preheated oven, but I forgot to take my stone out before which might have interferred and I allowed to much heat to escape so it was essentially not very preheated.


My husband was told by his doctor yesterday that he needs to eat more oats and flax seed meal.  I told him his best bet is homemade oat bran muffins with flax meal in them, and he was really not very enthusiastic.  I'm wondering if I can find a recipe that includes those ingredients but still make a nice loaf of bread.  Doctor's always complicate things....


Joanne