The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maybe I don't hate whole wheat bread -- this is pretty good

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HeidiH's picture
HeidiH

Maybe I don't hate whole wheat bread -- this is pretty good

300g (50%) GM "Better for Bread" flour

300g (50%) GM white whole wheat flour

9 g yeast (1.5%)

12 g salt (2%)

24 g sugar (4%)

210 g skim milk (35%)

210 g water (35%)

Lightly knead, wait 45 minutes, stretch & fold, wait 45 minutes, shape, set oven to 375F, wait 30 minutes, bake 1 hour, cool, slice, apply butter.

 

 

Postal Grunt's picture
Postal Grunt

I use a soaker for the whole wheat or white whole wheat flours in my loaves so often that it's either a cliche or SOP. It does work really well for me because it minimizes extra work during the mixing because of the WW tendency to grab extra water. The soaking for at least one and up to four hours has contributed to better tasing loaves for me.

It only makes one extra bowl to wash so there's nothing to lose.

AnnaInMD's picture
AnnaInMD

than the darker flour.  At least now I can bake my husband's favorite bread and enjoy some myself.

Anna