Submitted by Srishti on March 2, 2007 - 3:58pm
Thank you Jane, JMonkey and Tom,
I finally had sucess getting decent (not as big as Jane's) Holes in my whole wheat Sourdough!!! The taste was definitely much superior to my previous attempts :)
 
I also made a hazelnul & a seeded bread with same dough. They looked gorgeous but did't have any impressive holes:
  
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Srishti - those are beautiful
Those are beautiful whole wheat loaves.
I may bake whole wheat tomorrow. I'll be extremely happy if my loaves come out looking that good.
:)
Thanks Floyd [blush]:D[/blush]
100% WW- Wow, they look delicious
Those breads certainly look good. I am reminded of the times when I used to browse thru the Kyle's Kitchen website and drool at the lovely breads there. Your breads are making me do that too.
Thanks Tom, Wouldn't have
Thanks Tom,
Wouldn't have been possible without your, JMonkey, Jane's help!!! you all get all of the credit :D
Thanks SOOOOOOO much
Srishti - great holes and beautiful loaves
Nice job Shristi! I did not get nice holes like that with my desem and you are inspiring me to try Jane's recipe also. Beautiful fruit/nut loaf too - they look very tasty.
holes
I made a walnut-wheat levain today, and because two of my children were home sick, I forgot about it a bit when it was proofing. I slashed it ever so gently and put it in the oven, sure I would have a flat, wrinkly loaf, but, no! I was amazed with the holes (if I were more computer savvy I would put a pic up) and had I not known better, I would think it were a bread with a very high hydration.
under/over proofing
Hi Staff of Life,
Many times I too wonder when is a good way totell when your dough is overproofed.
I don't completely trust the finger-poke test with 100% Whole Wheat! It always seems like the holes fill in slowly.... even if I have recently kneaded it 1/2 hour ago....
Yesterday, I made a sandwich bread (enriched & yeasted "not-sourdough") and I was distracted with work etc. I think the whole proofing from the end of kneading till baking of the bread was almost 7-8 hours or more. I was afraid it was going to deflate.... But it was the highest risen loaf I have gotten.
I even slashed it pretty deep and it didn't deflate *_*
So was I underproofing all my other loaves???
Over-under proofing
I wonder if the proofing test has to do with where you rise it. If I'm making something freeform and just rising it on a baking sheet, and I let it proof to the same extent that I would let it in a couche, I end up with flabby, wrinkled loaves. But not so with the couche. Has anyone else noticed this?
WW Holes More Success
Here is my second attempt with Janes' method:
I used my new brotforms!!! One is a 13 1/4" rectangle and other is a 9 1/4" round
Yummy!
Srishti--
What is in your seeded loaf? It looks dee-lish!
Seeds
Hello StaffOf Life
The seeded loaf has roasted Flax, Sesame, & pumpkin seeds!
Yummy Bread!
That's so funny--I actually just made a rye sourdough with pumpkin seeds, and it was so good, I was thinking of adding flax! Do you chop the pumpkin seeds a bit in the food processor or leave them whole?
pumpkin seeds
Hi,
I left them whole :)
stunning looking loaves
Shristi, those are stunning! Is it a whole wheat starter? I shall be trying these!
Whole wheat starter
Thanks Andrew,
Yes, it is a 100% whole wheat starter, made from SourDoLady's recipe :)