The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weekend bake

JMonkey's picture
JMonkey

Weekend bake

Good baking weekend, though one of my loaves was almost a disaster. (pics below)

I've been making two loaves of 100% whole wheat sourdough sandwich bread every weekend for our weekly bread. One goes in the bread box, the other in the freezer. Trouble is, we usually run out by Thursday. So this week, I made up the dough for my usual two loaves of sandwich bread and then made dough for a boule of 100% whole wheat sourdough, hearth-style. Pretty much the same recipe as the sandwich bread (flour, water, starter, salt, some honey, some olive oil), but I leave out the oil.

Everything was going great. After it had finished its autolyse, I added salt to the sandwich bread. Kneaded it up for about 20 minutes and then did the same for the hearth bread. Let them rise all morning (took about 3 hours),folded the hearth dough once, then degassed the sandwich bread for a 2nd rise while I shaped the artisan bread. Popped it in the fridge for an overnight retarding, and started cleaning up from the morning's bake: flour, starter, salt ... er ... salt.

I'd forgot to put salt on the artisan bread post-autolyse. Visions of eating sour cardboard for the weekend briefly entertained my thoughts, which led me to a quick decision. I pulled the shaped loaf out of the fridge, flattened it out, added salt, and kneaded it up a bit to mix the salt in. Let it rise again, then shaped, and popped it in the fridge.

As I suspected, the hearth bread didn't have a very open crumb. A 2nd rise does wonders for flavor and getting rid of the grassy whole-wheat flavors in the flour, but it also helps make the crumb more uniform. All the same, it's very, very tasty.

Also made pizza with roasted yellow pepper, turkey sausage and fresh basil (note to self: put the basil under the cheese next time!) and some 70% white whole wheat cheddar, dill and scallion rolls (tasted great with the grilled whole chicken for Sunday dinner).

Here's the Pizza:

Here's the boule:

And here's a shot of the interior of the boule. Like I said, kinda tight, but still tasty. Has anyone had much luck getting a seriously open crumb from 100% whole wheat?