The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Freshly Ground Organic Whole Wheat Sourdough Boule

loafgeek's picture
loafgeek

100% Freshly Ground Organic Whole Wheat Sourdough Boule

I made up the dough for this bread right after I milled the organic whole wheat.  The ingredients are just finely ground organic whole wheat, water, salt, sourdough starter.  It tastes sweet, nutty & sour with a wonderful crispy crust.

Crider's picture
Crider

How about a crumb shot?

loafgeek's picture
loafgeek

The crumb isn't as holey as I'd like -- I am jealous of some whole wheat sourdough boule photos here lol.  So I didn't bother with the crumb shot.  It only has a a small number of gas pockets here and there.  On the other hand it is really good for sandwiches which we use it for all the time as well.

Janetcook's picture
Janetcook

This is a beautiful whole grain loaf. Crust color is very nice and the scoring really adds texture to the overall loaf. Holes aren't all they are made out to be - lots of food stuff fall through them :-O 

Take Care,

Janet

loafgeek's picture
loafgeek

Hey Janet,

Thanks a lot for the compliment, and getting me interested in freshly milled whole grain foods to begin with!  I got lucky and scored a free $700 or so flour mill from my boyfriend's mother--it was her mother's that she had got new in 1949 (they still make them).

loafgeek's picture
loafgeek

Okay, so I baked another loaf today (with the same batch of dough that was in the fridge that I used on the last one posted here).  I cut it in half after about 1 1/2 hours (too soon I know) and here is the crumb shot.  This is about how most of my crumb looks for these freshly ground organic whole wheat sourdough boules that I bake:

isand66's picture
isand66

Nice looking loaf.  Must taste great.

Ian

dabrownman's picture
dabrownman

Very healthy and no worries - you can't eat the holes and if you had to live off them..... you would die :-) 

Nice baking.

loafgeek's picture
loafgeek

Lol, that's pretty funny!  Seriously though, I have no idea how they do it -- get those big holes.  This is something I need to learn sometime in the near future.

Yerffej's picture
Yerffej

Large holes in the crumb and 100% whole meal breads are not the greatest of partners.  You made a nice looking whole meal bread and you should be very happy about that.  Try to not get hung up on this 'big hole in the crumb' thing that is appropriate for certain breads and most definitely not all.

Jeff

Toad.de.b's picture
Toad.de.b

I second that.  I bake 100% ww sandwich loaves ~every 5 days and usually get a small cavity or two where my shaping/rolling wasn't perfect.  When we slice those loaves and I see a hole like that, I'm amused that here in a sandwich loaf it's a defect through which my wife's plum jam may escape, whereas in our table batards, boules and miches, an open crumb is the hole-ly grail.  Different crumbs for different loaves.

When I see 70+% WW loaves in Tartine or Flour,Water,Yeast,Salt with yawning alveoli, I hear voices muttering Photoshop, Photoshop, Photoshop...  It can be done, but don't lose sleep over it.  Enjoy that beautiful bread you've made.

Tom

Toad.de.b's picture
Toad.de.b

I always remember something Shao Ping wrote in her blog:  It's what's between the holes that counts.

Has helped me get over many a dense crumb.

Beautiful loaf, lg.

Tom

grind's picture
grind

I had a customer return my bread because the jam kept falling through the holes.  This was a few years ago.

Yerffej's picture
Yerffej

Clearly, it was a matter of defective jam.

Jeff

loafgeek's picture
loafgeek

They forgot to put a leaf of lettuce under the jam!