August 18, 2014 - 8:55am
Local Wholemeal
This has been my favorite bread to replicate recently, very cheap to make and tastes fantastic
300g plain wholemeal
215g water (autolyse 150 overnight in fridge)
6g salt
50g starter WW 50%
20g cold butter (kneaded into dough)
bulk ferment 2 days in fridge with 1 s & f before fridge time
Happy days
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will get my hands on it 2moro
thanks for sharing
Jason1876
thaat has to be healthy, hearty and taste great. Well Done and
Happy baking
It is exactly as you say it is, nothing like a healthy loaf to snack on.
Thanks Dabrownman
Great! lovely crumb you've achieved, Ghazi. It could have used some extra final fermentation time, but I think you nailed the crumb there, so well done. Have you scored the loaf before baking it? Was the seam side down or up? I say that because a burst of oven spring can be a result of placing the seam up.
Keep them coming!
Khalid
Your right I think I put in in too early, more final proofing next time. The butter has done wonders for the crumb thank you for that tip really brings the dough together
Didn't score the loaf, baked in a dutch oven . Seam was down when went in
I really like the flavor this WW brings, its really got potential. Would be nice if I could get longner fermentation in there with added hydration + no fats. This of course I have to resort to the organic strong brown flour I get at the grocery which works wonders over long, slow fermentation for 4 days!
Ghazi
that the more whole grains the earlier in the proofing cycle you want to get it in the oven - 85% proofed and 90% for white breads
Have heard that's the case, that's why I put in a bit earlier. It did not necessarily double in size though looked a little more puffed. Thank you for that point