The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Facing the Breadpocalypse

loydb's picture
loydb

Facing the Breadpocalypse

I've been on hiatus since we moved back to Austin, but since we're now in the middle of a flour and bread shortage (because apparently everyone is suddenly going to bake!), I've started milling flour for myself and my friends, and am back to baking my own again.

I don't currently have an active starter, so this is a yeasted loaf, about 75% fresh milled hard white wheat and 25% KABF.

 

Comments

Danni3ll3's picture
Danni3ll3

Recipe and crumb shot please?

loydb's picture
loydb

Thanks!

I used King Arthur's Classic 100% Whole Wheat Bread recipe with the following adjustments:

1. Doubled the recipe for two loaves

2. 75% fresh milled whole wheat, 25% KABF

3. Cut the honey/maple syrup in half

4. Doubled the salt

5. Added a bunch of additional water to get the feel proper (maybe 250 ml?)

https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

 

 

Danni3ll3's picture
Danni3ll3

And thank you for the recipe!

blinsen's picture
blinsen

I’ve made this one many times, and yes, with WWW instead of the classic whole wheat flour.  I agree with going easy on the honey.  I also generally skip the dried milk in favor of equal parts water and buttermilk, and our favorite oil vegetable is the olive.  The one time we didn’t finish it by the next day (what were our teenagers thinking?), the crumb started going a little gummy on us.  Toasting and spreading with chèvre solved that one for us, but have you had the gummy-crumb issue? I’ve thought that maybe it’s the buttermilk, but we like the flavor it adds, so we just take the hit and keep the chèvre on hand. 

loydb's picture
loydb

I'm having no issue with it being gummy. I use Walnut oil in pretty much everything I bake that calls for oil.

 

 

idaveindy's picture
idaveindy

Last I looked at the ingredient list of Kroger (USA) brand buttermilk, both the low-fat and full-fat varieties had thickening agents added.  

My memory is fuzzy, so don't take this as exact, but it was along the lines of guar gum, xanthan gum, carageenan, locust bean gum, that sort of stuff.

I understand why low-fat would need to add something to make up for less fat. But the "regular" buttermilk had some too.

Most all dry milk is fat-free (you can get full-fat dry milk, Nestle Nido).  

So if you are keeping all the oil in KA's recipe, then adding buttermilk with more fat and/or thickeners, that might be a source for gumminess as the moisture/H2O dries out, and leaves the milkfat/thickeners.

loydb's picture
loydb

That's great info, thanks for sharing. I use buttermilk in my sourdough sometimes, but have never had a problem with gummy. Maybe it has something to do with the whole grain milled flour.