The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman's Whole Wheat Multigrain - what happens when TxFarmer leaves TX?

txfarmer's picture
txfarmer

Hamelman's Whole Wheat Multigrain - what happens when TxFarmer leaves TX?

Sending this to Yeastspotting.

Index for my blog entries

We are moving! New job awaits in Seattle, we are packing up everything (including my baking stone and 10+ different kinds of flour), selling the house, leaving town in less than 10 days. I am excited for the new beginning, but, can I still keep the name "TxFarmer" now that I am not living in TX, and our new home will be in downtown Seattle? :P

With the pending move, I am trying my best to use up ingredients, a good chunk of my grain supply went into this bread. The formula is from Hamelman's "Bread", but I increased hydration a tiny bit (trust me, it's still a dryer dough), and left out the instant yeast.

Note: makes one 550g loaf

- levain
bread flour 54g
water 69g
starer (100%) 10g

1. Mix and let rise at room temp for 12 hours.

- soaker
grains 85g
water 98g

2. Mix and soak overnight

- final dough
bread flour 173
whole wheat flour 227g
water 205g
salt 10g
honey 14g
soaker all
levain 122g

3. Mix everything but salt autolyse for 20 to 60min, add salt, mix @ medium speed for 3-4 min until gluten starts to develope.
4. Bulk rise at room temp (~75F) for about 3hrs. S&F at 50, 100, 150min.
5. Shape into boule, put in basketes smooth side down, put in fridge over night.
6. Next morning take the dough out to finish proofing, about 100min for me. Score.

7. Bake at 460F with steam for the first 15min, take out the pan with water, keep baking @450F for another 30min.

Awesome ovenspring.

Pretty open crumb for such a dry dough with 50%ww and so much grains. For the grain blend, I used oats, rye flakes, cornmeal, flaxmeal, and cracked wheat,  complemented by rich ww taste, creating a flavorful loaf.

Comments

arlo's picture
arlo

Aside from all the packing and such, I love moving! A new place, new faces, it is too much fun. I wish you the best luck!

 

And nice bread, of course :)

txfarmer's picture
txfarmer

I love moving too. I haven't lived in one place for more than 5 years in my adult life, after that, I get a bit restless. :)

Juergen Krauss's picture
Juergen Krauss

... you will continue to make amazing bread,

BUT you can't change your name!

Best Wishes for your move,

Juergen

txfarmer's picture
txfarmer

Maybe I should just keep the name :)

Juergen Krauss's picture
Juergen Krauss

has almost becomme a synonym for windowpane!

X- window-pane (to go with Ron) ? Hm. That's only for the IT crowd.

http://en.wikipedia.org/wiki/X_Window_System

You have to keep your name ;-)

Juergen

txfarmer's picture
txfarmer

I remember it from my university days. Yeah, a computer nerd here. ;)

lumos's picture
lumos

Lovely looking loaf, txfarmer, as always. :)

Very intrigued to see how different air, climate and water in Seattle are reflected in the breads you bake there.

Good luck with moving! :)

lumos

txfarmer's picture
txfarmer

I am curious how a location change would affect my baking too. A new oven to start with.

ananda's picture
ananda

Wonderful bread, as always txfarmer.

All the best with the move and hope all the upheaval is not too stressful.

Not sure that a username referencing downtown and Seattle will work quite the same, so I'm with Juergen on this

All the best

Andy

txfarmer's picture
txfarmer

Seattle has weather closer to where you are - I can bake more of your recipes!

yy's picture
yy

Gorgeous loaf, as always. Best of luck on your move. Seattle's a great city, and I hope you'll feel at home soon.

txfarmer's picture
txfarmer

I've always loved pacific west, very excited!

RonRay's picture
RonRay

"what happens when TxFarmer leaves TX? "

 

Well, I guess that will make you "XtxFarmer"  ;-)

Have a safe move and good luck on your new job (^_^)

Ron

 

txfarmer's picture
txfarmer

You are so talented Ron! XtxFarmer, love it!

ehanner's picture
ehanner

Great looking bread txfarmer. Good luck with the move. 10 days, no pressure here, lol.

Eric

txfarmer's picture
txfarmer

I have known about the move for a few more weeks, but I didn't leave my last job until recently. Luckily new company has great relocation package, they are taking care of most of the details.

Jeremy's picture
Jeremy

You inspire, keep baking! Amazing loaves, croissants, everything...

 

Jeremy

www.stirthepots.com

txfarmer's picture
txfarmer

THanks Jeremy!

Janetcook's picture
Janetcook

Txfarmer,

Congrats. on the move!  Sounds exciting and Seattle is a very lush place - buy a good RAINCOAT!  :-)

I am curious to see how you have to adjust your formulas in the new climate due to the humidity and cold.....might have to use heating pads under things to keep the yeasties and beasites happy....an easy fix.

I like RonRays suggestion for a name change....very clever indeed....says it all in one letter.

Take Care,

Janet

P.S.  By the way, the loaf looks great!  Much better than the one I turned out but that was before I discovered your method of dealing with whole grains....I will have to give this formulas another chance now.

txfarmer's picture
txfarmer

I have a makeshift proofing box, I expect to use that a lot more.