The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat

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Dgrock's picture
Dgrock

100% whole wheat

Tried making the 100% whole wheat recipe from Reinhart's Bread Baker's Apprentice.  I used a scale to weight the ingredients, followed the recipe as is EXCEPT for the poolish for which I used WW bread flour (couldn't get my hands on any course ground flour).  The first rise was just ok, maybe came close to doubling in size in 2 hours.  Proofing was moderate, as the bread made it just to the edge of the pans (8 1/2 x 4 1/2).  The loaves fell during baking, which, I know, can be a result of over-proofing.  But, I never felt as though I was getting a good rise.  Could it have been the lack of course flour in the poolish?  Also, the bread tasted somewhat dry and plain.  I am used to Beth Hensperger's 100% WW bread which uses a lot more honey. Any ideas? 

thanks

 

 

jeremiahwasabullfrog's picture
jeremiahwasabullfrog

For wholegrain breads, Reinhart is better in "Peter Reinhart's Wholegrain Breads".

The idea there is basically to have a yeasted pre-ferment and an unleavened soaker. The soaking activates enzymes and helps with the flavour and texture in wholegrain breads.

Without going and getting another book, you could probably try this as a modification.



Frequent Flyer's picture
Frequent Flyer

I have consistent, excellent results with the biga/soaker method from Whole Grain Breads.  If you don't yet want to buy a book, check the library to see his recipes.

LTM

Dgrock's picture
Dgrock

Thank you all for the recommendation.  I found the recipe for the 100% WW from Reinhart's Whole Grain Breads.  I used King Arthur's whole wheat flour for the soaker/biga and final dough, buttermilk in the soaker, and it turned out the best tasting 100% ww I've had.  I'd been making the 100% from Hensperger's The Bread Bible, but this is much chewier and more moist.  Take a look at the pics, and let me know where I can improve.  I'm wondering if the loaf should be taller.

Thanks again,

David

Frequent Flyer's picture
Frequent Flyer

Beautiful bread and the height looks right to me.  Rienhart's method calls for the milk in the soaker which sounds risky.  Is that why you put it into the biga?  Try just water sometime and compare tastes and texture.

FF

Dgrock's picture
Dgrock

Error on my previous post: I used the buttermilk in the soaker, not in the biga.  Will try your suggestion, thanks!

Sean McFarlane's picture
Sean McFarlane

If you are not adverse to adding extra wheat gluten to you bread, it works wonders for adding a little more of that wonderfull chewyness to the crumb we all love so much with our white flour.