March 24, 2017 - 8:13am
Crumbly Breads
I am using stone ground organic stone ground flour they have a good taste. the problem is they seem to be crumbly when i cut them. What would you suggest.
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I am using stone ground organic stone ground flour they have a good taste. the problem is they seem to be crumbly when i cut them. What would you suggest.
It would be helpful if you could post your recipe and describe how you mix/rise/rest/proof the dough.
Whole wheat needs to be a well hydrated dough. This means it needs enough water added but , almost MORE importantly, it needs to be given time to absorb it. All the branny bits need to be made soggy. Otherwise, the little branny bits will absorb the moisture from the crumb after baking and make the slice crumbly. One of my favorite methods is to mix a fairly wet dough up in the evening and put it in a covered container overnight in the refrigerator. This is called a cold retard. By morning, my dough is soft, mostly risen (even in the cold!) and ready to work with. It needs a little more rise, shaping and then a proof before baking.
Some suggested search terms: autolyze, preferment, cold retard, fluffy whole wheat, shreddable whole wheat, soft whole wheat. You will get a LOT of hits.