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Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

dabrownman's picture
dabrownman

Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration

Lucy is known for her multi grain breads with lots of different stuff added to the mix.  With the Pope coming to America this week and in keeping with his vow of living simply Lucy really tried to turn over a new leaf.  She used 1 grain only, half of it sprouted, where the hard bits were sifted out and fed to 2 different levains.

 

The non sprouted 22% extraction hard bits were fed to the 21 weeks retarded rye sour starter and the 22% extraction sprouted hard bits were fed to YW to make the 2nd levain.  Together they came to about 22.5%  pre-fermented flour which is about twice our usual amount for this is a heavy whole grain bead.

 

The acids in the SD levain really bleached out the color of the hard bit where the YW levain color was unchanged!

It is only 100 F outside in the Fall instead of 115 F in the summer but the YW is very low acting and not nearly as harsh on the gluten as SD so she thought a bit more would work out OK even for a long 18 – 21  hour retard she had planned.

 

Into the fridge.

The SD levain was built over 3 4 hour stages and the YW one was built over a singles stage of dump, mix and wait 12 hours.  Once the levains were built, they were both retarded for 24 hours.  The SD levain smelled very sour and the YW was very fruity.

 

After retard.- it way more than doubled....

The double levain was specified by Lucy because the YW has a reputation of opening the crumb of heavy whole grain breads like nothing else can - short of commercial yeast and it lends sweetness to the bread without using any sugar, BMS or molasses and we know that some whole grain brads can be a bit bitter without something to neutralize it.  

 

Before final proof.

As the levains warmed up on the counter we autolysed the 78% extraction whole and sprouted wheat flour with the dough liquid  and the Pink Himalayan sea salt sprinkled on top.  Once the levains hot the mix we, did 30 slap and folds to mix everything in and then did 30 more before resting.

 

We did 2 more sets of 30 slap and folds on 30 minute intervals and then 2 sets of 8 slap and folds on 45 minute intervals before shaping into a ball and putting the dough in an oil coated, plastic covered bowl and placing it in the fridge for 21 hours.

 

Tick Tack Toe slash.

Once the dough came out of the fridge we did a quick but gentle pre-shape using 4 stretch and folds putting the dough back into the covered bowl for 1 hour of warm up before doing a final shape into boule and putting it into a rice floured basket for final proof.

 

We let the dough proof 50% before un-molding onto parchment on a peel, slashing it and sliding it into a hot DO for 20 minutes of steam at 450 F.  The thing to remember when doing a whole grain bread is that it doesn’t need as full a final proof as white bread does before hitting the heat.

 

Once the lid came off 20 minutes later, we turned the oven down to 425 F - Convection and continued to bake for 15 more minutes, taking the bread out of DO 5 minutes after the lid came off.

 

It blistered, bloomed and sprang pretty well under steam and then browned deeply once the lid came off.  We will have to wait and see how the crumb came out when we slice the bread for lunch.  The crumb came out moist open and a bit glossy too.  The sour tang was more than we thought it would be with the YW in the mix.  

The overall taste was very nice, full and deep flavors were a treat.  This is the way a real WW bead is supposed to look and taste like!  We have no complaints.

 

 

SD Levain Build

Build 1

Build 2

 Build 3

Total

%

21 week Retarded Rye Sour

7

 

 

 

1.53%

22% Extraction Wheat

7

14

29

50

10.93%

Water

7

14

29

50

10.93%

Total

14

28

58

100

23.39%

 

 

 

 

 

 

YW Levain Build

Build 1

Build 2

 Build 3

Total

%

22% Extraction Sprouted Wheat

50

 

 

 

10.93%

Yeast Water

50

 

 

 

10.93%

Total

100

 

 

 

21.86%

 

 

 

 

 

 

SD & YW Levain Totals

 

%

 

 

 

Whole & Sprouted  Wheat

103.5

22.62%

 

 

 

Water & YW

103.5

22.62%

 

 

 

Levain Hydration

100.00%

 

 

 

 

% Pre-fermented  Flour

22.62%

 

 

 

 

 

 

 

 

 

 

Dough Flour

 

%

 

 

 

78% Extraction Wheat

177

38.69%

 

 

 

78 % Extraction Sprouted Grain

177

38.69%

 

 

 

Total Dough Flour

354

77.38%

 

 

 

 

 

 

 

 

 

Salt

9

1.97%

 

 

 

Water

354

77.38%

 

 

 

 

 

 

 

 

 

Total Flour w/ Starter

457.5

 

 

 

 

Water & YW

457.5

 

 

 

 

 

 

 

 

 

 

Total Hydration w/ Starter & Add ins

100.00%

 

 

 

 

Total Weight

924

 

 

 

 

% Whole & Sprouted Grain

100.00%

 

 

 

 

% Sprouted Grains

50.00%

 

 

 

 

 Lucy says to have a blue cheese salad with that chicken taco and Arizona sunset

 

 

 

OK ....have a piece of Apple Cake too!

Comments

Isand66's picture
Isand66

I'm sure the Pope would be more than happy to bite into a slice or two of this bread!  I can almost taste that earthy WW flavor.  With so much fresh whole wheat I'm not surprised you had a nice SD twang.  If you want to cut that back I would cut back the refrigerator time a bit and use the levains while they are fresh instead of retarding them.  Anyway, Lucy has created another masterpiece.

That pie looks fantastic as well.

Happy Baking and hi from Lexi, Max and the rest of my furry apprentices.

dabrownman's picture
dabrownman

heading off for to get a decent Italian cheese steak in Philly - they just don't make them as good in Rome

I like the twang this one has, which according to Lucy is different than tang, ting, tong and even thwap for that matter.

It must have been the thwap that got to Lucy this week when she came up up with her crazy idea for commemorative action figures for Star Wars that were Twin Dueling Popes - one female and one male named Lexi and Max   One of them is the Evil Pope, the other is not evil.  Oddly she wants the Evil pope to be in white for some reason.  One comes with a black Fiat X-wing Popemobile and black light saber and one with a White Fiat X-Wing Popemobile and a white light saber.  She thinks it would be a great plot for Star Wars 9 - once she thinks it up but it has the Pope's each resurrecting all the dead Jedi knights and Sith Lords for one last Battle of all Epochs - or something like that.

Lucy is just incorrigible sometimes and explains why we can't have cats or even niormal people around here!

I thought for sure that the YW would tone it down more - like it always does.... except this time.  Glad you liked the bread and Lucy says to tell the East Cost Pack that Pie.... is a Cake :-)

Happy Baking Ian

ANNA GIORDANI's picture
ANNA GIORDANI

Complimenti sinceri,

il tuo Pane è magnifico come splendide sono le fotografie che gli rendono onore.

Un grande abbraccio e buon lavoro.

Anna

dabrownman's picture
dabrownman

Ci piace mentre pane di grano il meglio soprattutto quelli con chicchi germinati. Nothong come un gustoso, sano, nutriente pane da sgranocchiare con qualsiasi pasto.


Nido per voi e la vostra

vasiliy's picture
vasiliy

Any time I see your posts, I enjoy the great bread pictures and lots of colors from veggies, etc.!

I noted that your recipes make use of white AP/bread flour in combination with whole grain flours.  Did you have success with your method if only whole grain flours are used?  I think it may be harder to achieve such wonderful results due to poor gluten development with whole grain flours (larger pieces cut into gluten).

dabrownman's picture
dabrownman

and bread flour in various mixes but try to make bread with at least 30% whole grins of some kind but prefer breads with at least 50% whole grains. This bread is 100% whole grain bread with half the whole wheat sprouted grains. When ever I put whole grains in I always sift out the the 20% hard bits after milling ans use them to feed the small amount of starter when making the levain over 3 4 hour stages. Once the levain is built, I then retard it in the fridge for 24 to 48 hours

I do this so that the hard gluten cutting bits are wettest the longest and the acids of the SD can take more time to work on reducing the hard bits so the gluten strands aren't cut as much. The crumb on this one is about the best i can get using this method and 100% whole grains but other Fresh Lofians can do even better I'm sure.

Happy baking.

Reynard's picture
Reynard

Lovely bread :-) And equally tasty accompaniments.

From where I'm sitting, it's looks like an apple cake. ;-)

Lucy's take on Star Wars is intriguing - I wonder what George Lucas would think of it... If Lucy was a cat, I'd be wondering if she'd broken into Poppy and Lexi's stash of catnip, because it sounds like something the girls would come up with after they've imbibed. Mind, last night Lexi was muttering something about wanting to write a Babylon 5 - Inspector Montalbano crossover fanfic. Honestly, I don't know what's gotten into her...

dabrownman's picture
dabrownman

This one was fun to make and easy as pie! George is too conservative to entertain any of Lucy's movie plots.  Lucy loves her hooch but she is a serious drinker and never thinks about anything else when she imbibes  it is only a matter time before the Vatican Cardinals are forced to elect a female Pope by the PC crowd but they just might be flying around in Fiat X-wing fighters by then too,  I never know what Lucy will come up with next so it is my full time job to keep her out of the hoosegow. 

Happy baking 

vasiliy's picture
vasiliy

Thanks for the clarification.  It appears your method of soaking the larger pieces is somewhat similar to the one described by P. Reinhart in his book Whole Wheat Breads.  He suggests soaking all whole grain/wheat flour for 12-24 hours before mixing it with the starter.  In your method you are soaking the larger pieces as part of the starter.

On a separate note, I've tried to make whole grain breads and they worked out ok, but the density appears to be high - not much holes in it and that's probably driven by the fact that gluten can't develop completely.  The taste was great, though and I will continue with experimentation by applying your method and incorporating some bread/AP flour.

I am curious how bread was baked in the past.  Before commercial yeast.  People probably didn't have a process to separate true white flour, so they used whole grain flour and their results should have been good.  Perhaps this is a question for my further research...

dabrownman's picture
dabrownman

when it comes to bread making, after the civil war, but sifting flour has been around at least a couple thousand years before that, probably much longer.  The Roman elite ate white bread and the brown bread was free for the masses of poor.  Although Sourdough was known since ancient times people just didn't like sour bread or its time consuming ways all that much,just like now ,,,,,,but making beer (liquid bread) is also ancient and the barm foam was scraped off the top of fermenting brew and used to make most of the bread since ancient times until commercial yeast was invented.  That is why bakeries are found located next to breweries in archaeological digs around the world.

Bread has nearly always been fast and cheap and sifting out the hard n=bits was expensive, even if slaves were doing it so white bread was reserved for the upper crust:-)

happy baking 

vasiliy's picture
vasiliy

Thanks for the information about bread history, very fascinating.  I am interested in learning more about this subject.  Maybe you can recommend a resource/book?

dabrownman's picture
dabrownman

https://en.wikipedia.org/wiki/History_of_bread

There is  lot of information available on the net.  If you go to the note section of the history piece above you can find other great resources.

The old joke is that the Egyptians taught the Greeks everything they know about bread and the Greeks taught the Romans everything they know about bread and the Romans taught the rest of teh world everything they know about bread and the Egyptians learned everything they know about bread from and Chinese baker who worked in Jewish bakery in Palestine :-)

If you search for ancient bread, Roman Bread, Egyptian bread or Greek bread you will get a lot of historical info as well

Happy searching

Wendy K's picture
Wendy K

Hi, DA,

This is a beauty!  It's good to know that it's possible to get such a gorgeous crust and crumb in 100% whole grain.  This will be my next project and my lesson for this loaf will be Yeast Water (had to look up YW, another new concept for me).  I'm saving sprouting for the future.

I love your salad photos, they're so painterly, makes me want to go out and buy a fresh watercolor set.

 

dabrownman's picture
dabrownman

When we usually do a 100% whole grin bread it is a multi-grain one since Lucy thinks that they taste a whole lot better but this one is very tasty with the YW levain and sprouts working with the SD.  You never know what you are going to get when you do something new.  YW is one of the great bread baking leavens that is underused here in the States but very common in Japan to make soft, moist Japanese style white bread.  Here is a good place to start with YW

YW Primer

Glad you liked the post and Happy Baking 

Wendy K's picture
Wendy K

Thanks for the YW Primer link.  I'll start it this weekend.  I actually have a couple organic apple trees, but here in warm, humid Central PA my apples have sooty blotch and fly speck, surface fungal diseases - aren't they great names?  It's OK to eat apples with these, but I wonder if they would be problematic for YW?  Any chance I can use pears instead?  No sooty blotch or fly speck on the pears.

For future reference, do you have a Sprouting Primer too?

dabrownman's picture
dabrownman

don't wash them - just rinse then with water,.  You know they are organic and their surface blemishes will give the YW extra character.  You can put some pear in there too for extra credit for originality. Apples and pears are cousins

I'll have Lucy do a Sprouting Primer  or it will be half rations for breakfast for her :)

Good luck with the YW.

Wendy K's picture
Wendy K

Oh, no, please don't give that poor girl a writing assignment!  Albert, my kitchen assistant, would never forgive me if I were the cause of half rations.  I'm sure I can find plenty of info if I poke around a bit.

Apples and pears, here I come!

dabrownman's picture
dabrownman

and is much faster at it with 4 paws instead of my 2 fingers.  She is half way done with it already, plush she eats have my breakfast plus her own every Saturday.  She looks at me with those big brown eyes and then, next thing, you know there goes a piece of sausage and half a bacon slice :-)  She isn't picky and eats anything -  fruit, veggies you name it.  I think it was because her Mom was half Swedish and was starved for them living so far north and frozen most of the time.. Made me Mom surly and a viscous knife fighter too,  She died horribly.

Happy baking 

Wendy K's picture
Wendy K

Hi!

I'm just about to give a modified version of this bread a try and as I read through your post I am confused about a couple of numbers.  In the text below the second photo of the sprouted grains it reads: "The non sprouted 33% extraction hard bits were fed to the 21 weeks retarded rye sour starter" but in the recipe table under SD Levain Build it reads "22% Extraction Wheat".  Did you discard 11% of the hard bits from the non-sprouted grains?  Is the 33% a type which should read 22%?  Or is this something else that I'm just not getting?

My YW is coming along nicely but isn't ready to use yet, so I thought I'd try this loaf using just a single SD Levain build with all the hard bits so I can have something to compare a loaf made with YW to.  No sprouted grains yet either.  Baby steps.

Thanks! 

dabrownman's picture
dabrownman

on the typo/  I think if you re doing this SD only, than i would just drop the YW from the mix and use the 50 g of sprouted hard bits in the YW levain as part of the dough flour and add 50 g of water to the dough flour that would keep the hydration and the total weight the same,  You would drop the levain pre-fermented flour to 10% but that would be a good thong for this bread if only using a SD levain

Good luck with the bread .  i think you will like it half sprouted

Happy baking Wendy

 

Wendy K's picture
Wendy K

Sorry for the confusion, I haven't sprouted any grains yet, so this bread will be 100% un-sprouted.

Now I'm intrigued - why do you suggest adding the 50g of hard bits that would have gone into the YW into the dough flour rather than adding all 100g of hard bits to the SD levain?  I would have thought that hydrating all the hard bits would be a good thing.  Why would 10 pre-fermented levain be a good thing for this bread?  So much to learn!

dabrownman's picture
dabrownman

over proofing -and rightly so if all SD instead of half YW which is very slow.  Keeping the levain at 10% rather than 20% pre-fermented flour that was half YW will help keep the bread from over proofing should you decide to retard shaped and over fermenting should retard bulk.  These are the sprouted hard bits that have been soaking for 24 hours already while sprouting .  If you autolyse them for an hour or so, they will be end up plenty soft enough.

Now that it is all un-sprouted grain i would autolyse half the hard bits for 8 hours instead of increasing the levain amount but I'm guessing either way will work fine -  you just want to do a bulk retard in the fridge rather than a shaped one if you jeep the 20% levain all SD with all the hard bits in it.

Goof luck.  Can't wait to see how it turns out,  Waiting for these things is sort of like Halloween crossed with Christmas:-).   

Wendy K's picture
Wendy K

Ha!  You give me too much credit, I don't know enough to worry about over proofing.  Now you've given me something new to worry about!

I'll have to read through your response, chock full of info as usual, a couple more times before my poor old brain absorbs it all, but I think I get it.  I know what you mean about Halloween and Christmas, but even when a loaf turns out more trick than treat, it's still usually edible.  Since I've actually met the farmer that grows my grain, I feel too guilty to waste a single kernel.

Thanks!

Wendy K's picture
Wendy K

I’ve now tried this bread twice, once with SD starter only and again with SD starter and YW, and had the same result each time – a dripping-wet dough and nearly pancake flat bread. My guess is that the hydration is just too high for my flour, my skill level, my starter? But before I try it again at a lower (85 or 90%) hydration, I’d like to ask if you see anything that I’m doing that might be the problem instead. I’ve tried to follow your directions as closely as possible, but there are some alterations which I’ll list. 1. I’ve decided that if I make smaller loaves, I’ll be able to bake more often, so I scaled this one down to 400g each of flour and water. 2. I didn’t use any sprouted grain, just 100% unsprouted whole grain, freshly ground red wheat and white wheat, half of each. As I think I’ve mentioned previously, my grain mill grinds a fairly coarse flour at its finest setting and I’m wondering if this coarse flour might be part of the problem? 3. I followed your levain build schedule exactly, also fed the YW all at once. My extraction was 20%, so 40g hard bits fed to each. I kept the seed SD starter at 7g. This time, I didn’t add any extra water to either. After the 12 hour feed, they went into the fridge for only 21 hours after which neither of them had risen AT ALL! But they smelled yeasty and looked different, tiny bubbles regularly dispersed among the grains, so I decided to continue. I know my recently fed starter is good and the YW test worked as well. 4. After warming the starters and the autolyze, I mixed the dough and started the S&Fs. The dough was incredibly wet but oddly enough, not sticky. After 20 S&Fs, the dough started to “break” – lost its cohesiveness and spring and fell apart in my hands. I let it rest before the second set. The same thing happened each time I neared 30 S&Fs. The last 8 S&F’s were done after a 1.5 hour instead of 45 minute rest and the dough had started to rise. It seemed a little stronger at this point. 5. I retarded it for only 17 hours, partly because I didn’t want to be baking too late in the evening, and also because it was doubled by that time, so I know that the starters were active. There was water collected around the top of the dough in the bowl and a lot more at the bottom of the bowl when I emptied it to pre-round it. I discarded this water. Once I formed it and put it into a rice-floured banneton, it didn’t rise much and was so wet that water literally dripped out of the banneton! 6. I baked it in a covered ceramic baker where it oozed out to fill the bottom. The final baked bread was only about 2” high and flat. But, again oddly, the crumb was not dense but quite open and so moist that it was sticky and difficult to cut. It reached 210 degrees so I know it was baked completely. Any thoughts?

Wendy K's picture
Wendy K

Hmmm, it looked great in PREVIEW but it lost all the paragraphing when it posted.  I'd retract it and re-post but dont know how.

dabrownman's picture
dabrownman

Nutrimill, very inexpensive, but it makes plenty good enough flour for any bread i make.  What mill are you using?  A coarse flour will take much longer to take up the water and will cut the gluten stands more.

I use only Hard red wheat for this bread,  Soft white wheat either spring or winter, is not the best choice for bread flour, especially at 50% of the flour.- it is a weak flour, more suited for tortillas, cakes, cookies and pies.  It will not take up water nearly as well, has much lower gluten to begin with and will likely be a sloppy mess at this hydration.  If you want to use it, I would cut the hydration significantly say to 80-85% and add 2 T of VWG to the mix to try to mimic hard red winter wheat.

With your mill not making good flour and grain choice i would do a longer autolyse, say 2 hours, to let the grain soak up as much eater as possible.

I don't do stretch and folds to develop gluten for this kind of bread.  Do slap and folds instead.  You want  make sure the gluten is developed.  After 3 sets of 30 slap and folds on 30 minute intervals and 2 sets of 8 slap and folds on 45 minute intervals - 3 hours total - then it the fridge for the bulk retard.  Pre-shape right out if the fridge and then shape 1 hour later and then into the oven after if proofs 50% ( not 100%) about 45 minutes after shaping.

The thing about hydration is that the proper amount depends on how well the flour take up the water.  One reason like to do slap and folds is that I can easily tell if the dough is too wet or too dry after the 2nd set or 3rd set and adjust the water as necessary.  A sloppy mess isnlt going t get better in the fridge and a dry one won't either.

Until you get used to really wet dough, I would go to total 100% hard red winter wheat and cut the hydration down to 85% and see how that feels and works during the slap and folds. 

Hope this helps.

Wendy K's picture
Wendy K

I'm using a Victorio manual mill with the electric motor attachment.  I don't mean to bad-mouth it, it works like a trooper and the grind is quite consistent, just a little coarse.  I'll keep an eye out for a Nutrimill on Craig's List at some point.

The white wheat that I use is Appalachian White which is supposed to be a hard white wheat which was developed for the East where hard wheats are difficult to grow because of the humidity.  I'll give the 100% hydration recipe another try with 100% red wheat only see if that works.  One variable change at a time.  And I'll try a longer autolyse as well.  If that doesn't do it, I'll back off on the hydration in the next loaf.

Sorry I was unclear, I was actually doing 3 sets of 30 slap and folds followed by 2 sets of 8 stretch and folds on this.

You said that you adjust after the second set of slap and fold if necessary.  What would you do for a too-wet dough, just add flour a little at a time? 

I have another question for you, but I'm going to put that in a separate post.

Thanks!

dabrownman's picture
dabrownman

never come together feels like, if it feels like that again just weigh out 75 g of flour and use a a bit of it at a time as you do the slap slap and folds.  If you end u using it all by the end of them then you will be at 85% hydration for your mix.  This is a great way to do it.,  If you use less you can weigh what is left and know exactly where you are hydration wise.  There is no right or wrong hydration amount.  No sense have a wet dough that doesn't work in the end,

When i am doing a new recipe and don't know exactly where i need to be, I usually start at 72 - 75% hydration and add more water as i do slap and folds until it feels right. Most of my breads have a bit of whole grains in them so that is a food place to start for a 30-50% whole grain bread  That is why my hydration levels are different for each bake and all over the place - it depends on too many variables to get it right from the get go.

I find it easier to add water though.  I just weigh it out so i j=know hoe much i have actually used so the recipe I publish is correct for my flour used.  For a whole grin bread i would start at 85% hydration  see what it feels like during the 2nd slap and fold session - say at 30 slaps - then decide if I need more water or flour.  After baking 400 different breads the last 3 years with all kinds of flour and hydration combinations, you get the feel of dough and it becomes second nature,  Just experience at work.  ..

Wendy K's picture
Wendy K

This all makes so much sense, thank you!  I'm still in the monkey-see-monkey-do phase of learning and though I thought the problem was with the hydration level and not something else I was doing, I thought it best to ask.  No point in replacing the carburetor if it's the battery that's bad.

I'd like to use a 100% whole grain bread as my standard daily bread, so I thought this recipe would be a great place to start and worth spending the time to perfect.  Once I master it, I can branch out.  So, as a control, I just bought a bag of King Arthur organic whole wheat to give it another try with a commercial wheat to see how much of the problem is either the variety of my local wheat and/or the way my flour mill grinds it.  I still want to use my local grain and will make whatever alterations I need to, thanks to your excellent suggestions, to make it work.

You're right, I'll never go on with a too-wet dough again.  There really is no substitute for experience and you do learn more from the mistakes than the successes.

I love your method for figuring the hydration rate from the back end, I never would have thought of that!  Wizard!

 

Wendy K's picture
Wendy K

If I understand your process correctly for this bread, if I follow your 24 hour levain retard and 21 hour dough retard,  mixing the dough on day 2 and forming and baking on day 3 is all done in the evening.  I am a morning person and although I'm OK with mixing the dough in the evening, I'd much rather do the forming and baking in the morning.  Is there any way to shift at least the day 3 work and maybe even day 2 work to the morning without staying up all night to feed the levains on day 1?

dabrownman's picture
dabrownman

Later it goes in the fridge for 21 hours so that at 8 AM the next day I can do the preshape adn be baking by 10 and having bread for lunch:-)

The flexibility is all in the levain.  I already retard my starter for up to 20 weeks to bring out the sour, so retarding the built levain for 8, 12, 24, or 36 hours doesn't make a bit a difference.  Just do the retard of the levian to fit your schedule,  If you start the levain build at 8 AM it will be ready for the fridge at 8 PM or earlier depending on how fast it doubles.  If you use it the net more morning at no worries.  If you want a full 24 hour retard of the levain then just start the build at 8 PM and do a 1 stage build.  it will be doubled by 8 am The next morning and you can then retard it for 24 hours so the dough mix starts at 8 AM.

When you are old you are getting up every 4 hours for something or another else anyway, doing a 3 stage build for me night or day is no big deal:-) 

The levain and dough retards are there to give you the flexibility you need.  So, say you have to let the bulk ferment of the dough go for another 12 or even 24 hours over the 21 planned -  no big deal.......  just act like it never happened and all will be well.  Sourdough is very forgiving and YW is even more so.

Happy baking 

Wendy K's picture
Wendy K

Yes, that's exactly the schedule I'd prefer, so doing a shorter retard or 1 stage build are great suggestions.  I've already taken my starter to work to feed it;  I'm afraid that if I start getting up at night to do it, they'll have me committed!

Baking does make me happy and your incredible depth of knowledge and willingness to share it makes me happier still!  Thank you!

dabrownman's picture
dabrownman

the sharing what you know about bread, asking and answering questions.  Many of us learned much of what we know about bread right here,

Happy Baking 

dabrownman's picture
dabrownman

the sharing what you know about bread, asking and answering questions.  Many of us learned much of what we know about bread right here,

Happy Baking 

dabrownman's picture
dabrownman

Double post for some reason.

Elsie_iu's picture
Elsie_iu

but I know it won't be too soon from now before that happens. Especially after mastering the half sprouted spelt bread then discovered how phenomenal that was!

Beautiful crust and crumb as always. The taco looks really inviting and having a blue-cheese-topped salad is never a bad idea!

dabrownman's picture
dabrownman

delicious it was and healthy too!  Good Luck! Elsie!

seasidejess's picture
seasidejess

"The thing to remember when doing a whole grain bread is that it doesn’t need as full a final proof as white bread does before hitting the heat."

Thanks, Dabrownman. Every time I read one of your bakes I have a small 'aha' moment, and this was one of them. I'm still just soldiering away at trying to learn to bake a consistent 100% whole wheat loaf. They're coming out soft and fluffy but the crumb closes up near the bottom. I'm thinking they were overproofed. 

dabrownman's picture
dabrownman

If that doesn't make them explode n the heat,  then I would look to make sure the oven. DO and stones, lava rocks are properly preheated to 50o F.  I have infrared thermometer to test the stone temperature.  Stone are always 20 minutes behind the temperature of the oven - and spritz the top of the loaf with water as it goes in to make sure the steam will last long enough to make it really pop!

Whole grain baking is the bomb....and the best bread ever when combines with some sprouted flour too!  I love the double levain method that Josh used to use when he posted to the sight - a different ,more complex flavor results.

 This one is one of my favorite breads for sure!