The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat multigrain

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Mebake's picture
Mebake

Whole Wheat multigrain

I've blogged about this bread many times before, however, this time i wanted to stay true to the spirit of Hamelman. Mixing instructions for this recipe, as with most recipes in BREAD call for moderate gluten development, and i have lately deviated from his mixing instructions by applying hybrid mixing, where french slap and fold, Laurel's kneading using a bench scraper, and other mixing techniques. What i wanted was to have a well developed soft dough that raises well in the oven. Not applicable to all breads! I should not have overlooked the significance of mixing instructions of hamelman.

I mixed the ingredients slowly, adding a batch of flour at a time, to avoid lumps. I increased the hydration by 108 grams. then, when everything was incorporated (including yeast), i scraped the dough down to a work surface, and kneaded using the conventional way for 5 minutes, rested for 5 minutes, and then kneaded for another 5 minutes. I then oiled a bowl, insterted the dough, and covered for a 2 hour fermentation. I folded (letter fold) half way through, and placed the dough back, i was surprised at how silky and smooth the dough became after such a minimal initial mixing.

At the end of final fermentation, the dough was very smooth, extensible, and pliable. While preshaping and shaping , i made sure not to aggressively form the dough, to retain as much gases as possible.

Here is the result: The tallest crumb profile i achieved for a wholewheat multigrain, with superb flavor.

 

 The aroma of the bread was very sweet as a result of the the multigrain soaker (cracked wheat, flax seeds, buckwheat, rolled oats). The crust was crunchy, and the crumb tender, yet intact. Toasting will take the flavor up to another level of excellence.

The moral of this post is, (note to self), never underestimate the mixing instructions.

Khalid

 

 

 

 

 

Comments

ananda's picture
ananda

Beautiful bold loaf Khalid!

Best wishes

Andy

hansjoakim's picture
hansjoakim

Beautiful loaf, Khalid! Appetizing crumb, perfect for most toppings I can imagine.

sam's picture
sam

Hi Khalid,

Looks scrumptious.   Great loaf height and crumb texture!    Would make a delicious sandwich bread.  

Cheers!

PMcCool's picture
PMcCool

That's a beautiful loaf, Khalid!

Paul

varda's picture
varda

Khalid,   I see you have been thinking about some of the same issues as me.   I went the other direction - another rebellion against Hamelman.   Like a teenager.   In any case, your bread looks wonderful and I would happily sample some but for distance.  -Varda

lumos's picture
lumos

Really beautiful crumb and the crust looks great, too.  Must've tasted really good. :)

PiPs's picture
PiPs

Nice .... really nice. It definitely looks like a tender crumb. Perfect for so many occasions.

Cheers,
Phil

sweetbird's picture
sweetbird

That's a fantastic looking loaf, Khalid. Light but full of delicious whole grains. It must make wonderful toast!

Janie

Syd's picture
Syd

Yes, beautiful crumb structure Khalid. That'll teach you to second guess Hammelman!  So his mixing instructions weren't arbitrary after all.  I often use that kneading format: knead 5/rest five/knead five.  It is great for hand kneading.  Gives you a rest in between and it is amazing how much gluten development there is in the dough after the five minute rest. Makes kneading much easier.  

Best,

Syd

dmsnyder's picture
dmsnyder

I find Hamelman's recipes extremely reliable, including the procedures. However, you do need to remember that his mixing times are given for large capacity, spiral mixers. I find that, in general, I double Hamelman's mixing times when using a KitchenAid mixer, and I get good results.

I appreciate instructions that include something about the degree of gluten development and dough consistency. I think this is a correlary of the "watch the dough, not the clock" principle.

Anyway, whatever you did, you got a fantastic loaf of bread. Enjoy it!

David

dabrownman's picture
dabrownman

bread I want to eat.    I love whole grain breads with soakers and yours is very nice to look at.   Nice crumb.  We really need smell and taste-o-vision badly.  First one that invents it is a billionaire.

Franko's picture
Franko

Truly a magnificent loaf of bread Khalid! Nice high profile with a perfect crumb and crunchy crust, it's a beauty you should be very pleased with.

David's note about mixing times vis a vis the mixer size is totally on point. Commercial size mixers grab the dough much more aggressively with their wider, thicker hooks, developing the dough quite a bit quicker than any domestic models I've seen. Hamelman's times need some interpretation in that regard, but your familiarity with the formula and dough, hand skills, and  overall baking experience have served you well. Very nice baking!

Best Wishes,

Franko 

SylviaH's picture
SylviaH

I especially like the nice high profile for sandwiches and toasting.  Very nicely done!

Sylvia

rayel's picture
rayel

Khalid, your loaf stands tall. Beautiful all around. Nice height, color, and delightful crumb.

Ray

spsq's picture
spsq

Khalid, I'm going to "flag this as offensive."  It's everything I love most in bread, and I CAN'T HAVE IT!

Mebake's picture
Mebake

Thanks, Andy!

Mebake's picture
Mebake

Thanks, Hans! you know your breads.. it does very nicely with most toppings, indeed.

Mebake's picture
Mebake

Thanks, gvz!

Mebake's picture
Mebake

Thanks, Paul! being a lover of wholewheat, you'll find this bread wholesome, yet light enough for sandwishes.

Mebake's picture
Mebake

Thank you Varda! the more we bake, the more we tend to appreciate the reasoning behind every step called for in a recipe, especially the ones made by a seasoned baker as Hamelman.

Mebake's picture
Mebake

Thanks, Lumos :) give it a try..

Mebake's picture
Mebake

Thank you , Phil!

Mebake's picture
Mebake

Thank you Janie! yes, it does make lovely toast!

Mebake's picture
Mebake

Thanks, Syd! Never doubted his rational, but i got distracted by the numerous mixing videos on youtube. I like his approach in allowing time to do its work.

 

Mebake's picture
Mebake

Thanks, David! I'll take your valuable suggestions into consideration. Thanks! 

Mebake's picture
Mebake

Hehe, thanks, dabrownman! i'll describe the flavor to you: nutty, sweet and fragrant, with a caramel undertone.

Mebake's picture
Mebake

Thanks, Franko! i'am honored by all replies, and yours too, being a pro baker.

Mebake's picture
Mebake

Thanks, Sylvia!

Mebake's picture
Mebake

Thanks Ray!

Mebake's picture
Mebake

:) spsq! i'll take this as a compliment?