The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Stone Ground Whole Wheat Sandwich Bread

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Bob S.'s picture
Bob S.

100% Stone Ground Whole Wheat Sandwich Bread

This loaf was made with Gold Medal white whole wheat flour. It was baked in an oversize loaf pan (10"x 5") with the final baked weight at 2 pounds. The dough was quite slack (78% absorption). In the past, I have had less oven spring with stone ground flour (being fairly coarse in nature), but lately the volume has improved. Re-mix time has been reduced to 3minutes 45 seconds, with good results. And the flavor of the stone ground flour is superior to fine ground (in my opinion).

Bob

Comments

Ford's picture
Ford

Looks great!

Ford

dabrownman's picture
dabrownman

Has to be as healthy and tasty as it looks - Well done.

gmagmabaking2's picture
gmagmabaking2

Inspired now... I want a loaf to look JUST like that!

clazar123's picture
clazar123

That is a gorgeous loaf for whole wheat.

You have mentioned the re-mix method before. Can you refresh my memory, please?

dabrownman's picture
dabrownman

so it isn't 100% whole wheat as in the hard red kind.. but it is 100% stone ground.  Who knew there was an albino wheat?

Bob S.'s picture
Bob S.

The highlights of a re-mixed straight dough are:

  • All ingredients (except for sugar and salt) are mixed together normally in a stand mixer.
  • The dough is fermented in the mixing bowl for 2 1/2 hours.
  • The salt and sugar are added and the dough is remixed to optimum condition.
  • After a short rest, the dough is shaped and panned.
  • Proofing and baking proceed normally.

There is a more detailed description of re-mixing on my website at:

http://microbaker.yolasite.com/remixing-dough.php

The "Whole Wheat Bread" page on the same site also contains more info. I hope to put more formulas and and updates on my website soon (it has been neglected for too long!).

Bob

Bob S.'s picture
Bob S.

Sorry, double clicked on the Save button!