The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

60% whole grain bake

pul's picture
pul

60% whole grain bake

Hello Everyone,

This is a short writing about a 60% whole grain loaf baked this morning. The whole grain was a mix of stone ground whole wheat and organic rye, which was let to autolyse with all salt while the levain was building (~8 hours). The hydration during autolyse was about 67% (water to whole grain flour ratio), while the loaf hydration was 75%.  I bulk fermented at room temperature (~ 27C) for 4 hours, and then shoved it in the fridge for another 12 hours of bulk cold fermentation. In the morning, I took the dough out of the fridge, shaped and proofed for 50 min at room temperature, and then baked from a cold oven start and cold pot.

I am quite OK with the resulting crumb and crust. My whole wheat flour is quite course, so you can see bits in the crumb. A good autolyse is needed to avoid problems with the gluten network formation. This was a small loaf containing 300 gr total flour (180 gr whole grain), 8.3% fermented flour, 75% hydration, and a dash of honey.

 

Comments

Filomatic's picture
Filomatic

Beautiful work.  The crumb shows your skill.

pul's picture
pul

Thanks Filo

I have not been baking for some time, but have followed up TFL postings almost regularly. Business travel is not giving me much opportunity to bake.

 

Bread1965's picture
Bread1965

Nice bread Pul.. I bet it tastes as good as it looks.. and don't be shy, add more honey! :) frank!

 

pul's picture
pul

Thanks Frank,

I will follow your advice and add more splashes of honey next time. The taste has improved the next day.

 

DesigningWoman's picture
DesigningWoman

Did I read your correctly? Cold pot and cold oven? Do you have a super-fast-heating oven?

Keep on baking, 

Carole 

pul's picture
pul

Yes Carole, it is a mini oven which takes about 25 minutes to heat up to 230C. If I cold start baking,  it takes 50 min to finish the process and I don't even bother to remove the pot lid. It's been working fine for me.

 

DesigningWoman's picture
DesigningWoman

I may work up the nerve to give that a shot -- someitime :-)

pul's picture
pul

Several people already experienced with this way of baking. There is not a big difference, especially if you bake out of the fridge. You may double down your loaves for the sake of trying.