The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole-Wheat Levain - Hamelman

gavinc's picture
gavinc

Whole-Wheat Levain - Hamelman

50% stone-milled whole-wheat flour and 50% bread flour (11.5% protein). Hydration 69%. The levain was 100% hydration with whole-wheat flour.

The final dough did not have an autolyse, just mix until all incorporated and adjust hydration to medium looseness. I hand-kneaded with stretch and folds for 15 minutes, during which I had to let the dough rest occasionally to relax as it resisted the stretch. The dough did not feel very silky at that point. Bulk fermentation for 2 ½ hours with folds every 50 minutes. The change in the feel of the dough was remarkable at each fold. The dough felt noticeably light when I pre-shaped at the intermediate proof. Shaped into an oblong and final proof for 2 hours at 24°C.

Baked in a pre-steamed oven with steam for first 10 minutes. The oven spring was better than I was expecting, that gave a light crumb as promised by Jeffrey Hamelman, and had a warm colour. The crust developed a lovely russet colour.

Comments

ifs201's picture
ifs201

That's a lovely looking loaf. I'm having trouble getting that much oven spring in my 50% plus whole grain loaves.

idaveindy's picture
idaveindy

whole grain ferments quicker than white flour.  Rye and spelt even more so.  Rye with it's heavy load of enzymes, and spelt with it's sugar-y nature.  

I'm not sure if spelt is high in natural sugar, or if the starch just converts to sugar faster.  In my experience, spelt super-charges fermentation. 

And good oven spring comes from not letting the dough get to peak fermentation. 

My WW doughs were over-fermenting  before i got good gluten development in the no knead fashion. So I had to cut way back on levain/starter.

 

gavinc's picture
gavinc

HI idaveindy,

Yes, I agree with your advice as it's what I understand through my personal research.

Cheers,

Gavin.

gavinc's picture
gavinc

Hi Ilene,

I got lucky with establishing good processes and techniques by following some really good master bakers like Jeffrey Hamelman and Daniel Leader. I studied the science through people like Debra Wink and Daniel T. DiMuzio so I could predict what was happening "under the hood".

Thanks for your compliment.

Cheers,

Gavin

Benito's picture
Benito

Beautiful loaf Gavin, very impressive oven spring for 50% whole grain, the cross sectional profile of the loaf is incredible.

Benny

gavinc's picture
gavinc

Thanks for the compliments.

Cheers,

Gavin

alfanso's picture
alfanso

The look of this bread is top notch.  And I love the consistent circular pattern of the crumb.  Not a flaw to be found.

alan

idaveindy's picture
idaveindy

Are there any mags for artisan bread baking?   

If you were to invent a centerfolded magazine for sexy bread, what would you call it?  Play-dough?  Dough-boy?   

gavinc's picture
gavinc

I like the name "baked from scratch" but I see it's already taken.

Cheers.

gavinc's picture
gavinc

A compliment from you, given your bread baking excellence, is very appreciated and special.

Cheers,

Gavin.

alfanso's picture
alfanso

me when I state that I'm no big deal.  I have my niche, which I'm now happily joined by a few of the you-know-who other ace baguette bakers.  Just as I've hopefully joined some of those who have come before me on TFL.  I'm better than some and not as good as others.  If there's anything that might set me apart from others is that I'm pretty much willing to try any formula as a baguette, especially if I can't find evidence on the internet of it having been done before.  And as much as I appreciate the good thoughts, and I truly do - that's about it.  Really.

alan