The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Working on a 100% Whole Wheat

Ecboxer's picture

Working on a 100% Whole Wheat

I've been making this recipe with some modifications, such as:

* Replacing the 1 3/4 cups of all-purpose flour with the same amount of King Arthur WW flour, for a total of 3 3/4 cups.

* Not adding flaxseed meal to the dough, but adding 1/4 cup of flaxseeds to after the initial rise.

It tastes great (to me) but I have been the loaf has a tendency to split around the top. When I look up split loaf (in a bad sense) I get suggestions to knead longer or add less flour.

For the pictured loaf I did the second knead for ~ 10 min, is there any hope of improving my techniques to the point of preventing the split or should I just suck it up and put in some gluten?

barryvabeach's picture

I almost only bake with 100% whole wheat.  How do you determine when to put the loaf into the oven ?  One possibility is that it is underproofed .  I normally overproof, which means the bread collapses slightly as it bakes.  If it is underproofed, as it goes into the oven, it tries to expand and crack.  Time is generally not a good indicator of when it is ready to go into the oven, instead, the volume of the loaf is a much better indicator, though you may have to try the recipe several times, changing how much you let the loaf rise before you put it into the oven to determine what is the appropriate time to start baking it.   I certainly would not add less flour.  If you substituted WW for APP, you normally need to increase the amount of water, because WW is thirstier than AP.