My wonderful whole wheat boule
I did some reading around these parts, and this is a very god resource to use to figure out how to bake a decent load of bread. My diet is vegan, whole foods, plant based, and more than that, I use no added sugar or oil in preparing my food. This rules out most commercial bread. So, I needed to solve the riddle of bread, as it is, and come up with my own whole wheat bread. My first attempts were heavy, dense, and dry. Not a big surprise there. You just can't treat whole wheat flour like all purpose four. The keys to my loaf turned out to be proper hydration, and proper development. I use an 80% hydration, and the stretch and fold method of developing the dough, which I learned on this web site. Here is what I do:
900 grams of whole wheat flour
15 grams of salt
One, 41 gram block of fresh yeast (it's what's available to me here)
720 grams of water
15 grams of honey
Combine the first two ingredients in the mixing bowl Combine the last three ingredients and let the yeast proof in a glass bowl for 20 minutes or so. Mix it all together with a wooden spoon, then turn it out onto the board to do the first stretch and fold. Return the dough to the mixing bowl, let it rise, covered, for 45 minutes. Stretch and fold again, returning the dough to the bowl. Wait another 45 minutes Stretch and fold again, returning the dough to the bowl. Turn on the oven to preheat to 230C, with my covered casserole pot inside. Wait another 45 minutes. Plop the dough from the mixing bowl to the NASA hot casserole pot, and score the top with a razor blade. Return it to the oven, covered, for 30 minutes. Uncover the pot, bake another 15 minutes or so. I get the internal temperature to 95C. Cool it on a wire rack. This makes a big boule, which I cut in half, then freeze half. It makes a nice moist loaf, as open crumb as white bread, only tastier because of the whole grain. Thanks for the help!