The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

wholemeal 100% not STRONG

ghazi's picture
ghazi

wholemeal 100% not STRONG

If you take a look at these dark chocolate looking loaves. They might not look very pleasing to the eye, to me they exhibit everything you need in a healthy brown loaf without the heaviness of a strong flour. Ive been told I would struggle to make hearth breads (long fermented) with this local wholemeal flour used in our traditional cooking. It took a long time and now I am so happy to finally have something that is available (milled) right at home.

This is what I did.

1kg wholemeal flour

700ml water (Autolyse 1.5 hours)

19g salt

100g WW starter @ 90% hydration

After autolyse I added an extra 50-60 gwater to make for a roughly 75% hydrated dough. I keep adding more until I feel the dough cant drink anymore, something my hands have learned to feel

Left to sit for about 30 min, then did about 8 min of snake rolls and basic kneading. Snake rolls is when I roll up dough tightly and quicjly in sudden movements roll into a snake being very abrupt and rolling up tightly again. I like this form of kneading (massaging the dough).

Left to rest for about 45 min to an hour, after dough activated and rises with visible bubble I do first Stretch and fold. 2 more stretch and folds every 30 - 40 min. Then into the fridge until the next day in which I take out bench rest 2 shaped loaves for a good 20 min to realx the gluten. Then after shaping leave to peove util 80-85% proof and into hot oven with steam. turn down to 150C to cook the whole length of time which is about 1 hour roughly. I like baking at low temp , just making sure oven is very hot WHEN bread goes in.

Monica's picture
Monica

(I posted same Ques elsewhere by mistake.) due to lots of travel, etc, I have trouble keeping my levan going. I have had them for years before. Question: can I substitute yeast in a recipe for a sourdough bread? I know the taste will not be the same, but I can't see any reason not to use yeast? Any comments?

ghazi's picture
ghazi

You could definitely use instant yeast, I would put only a small amount. lets say half a teaspoon for eery 500g of flour

Gave up instant yeast baking long time ago, after nurturing my SD. Still would do croissants with instant yeast though

Alchemist42's picture
Alchemist42

Nice to see someone else baking at a lower temperature.  I'm thinking it is more to my tastes.

Why did you not slash the tops?

Monica = I think you still might be in the wrong area.

ghazi's picture
ghazi

slash tops anymore, really feel its nice when they just go in to do their thing.

Yes I feel with WW it needs to be baked slowly, I just love the taste it brings. As with anything me I prefer slow as slow as I can go

 

dabrownman's picture
dabrownman

and have to taste great.  I prefer high baking temperatures and a caramelized crust because brown caramelized food tastes better than than any other kind.  Well done and 

Happy baking 

ghazi's picture
ghazi

I know what you mean about a more caramelized crust, would look more appealing. no doubt would add to the flavor of the crust, because we all know that its all about the crust 

Forgot to say that I added a piece of old dough to the mix also, which gives the finished loaf lots of character and complexity

Happy  brown baking