The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

~60% whole wheat (with good photos)

Stephanie Brim's picture
Stephanie Brim

~60% whole wheat (with good photos)

This is me, happy as a clam, after getting a new camera. I never thought I'd be so happy about a digital camera in all my life. Food blogging, which is what I've started doing, is so much simpler with a digital camera. As much as I was loathe to finally take the plunge again after about 5 years, I'm kinda glad I did. (APUG people, feel free to roll over in your graves and such.)

On to today's bake. Some people here do artisan breads. Others do quickbreads. I'm doing sandwich. A lot. Never underestimate the needs of a hungry pseudo-hubby.

Starting soaker.

I started this with 2 cups of whole wheat flour plus 1 cup of room temperature distilled water. It sat on my kitchen table for two hours, waiting for me to get ready to do the bread. We were doing dishes at the time. When it was time, I proofed the yeast with a little less than 1/4 cup honey and 1/2 cup warm milk. Into the soaker it went, and a mixed the hell out of it. When a paste finally formed, I added enough bread flour to make it a pretty sticky dough. I would think that it was no more than 3.25 cups of flour total in the recipe. What came out of the oven smells heavenly and looks quite delicious.

Showing off a little misforming.

Top detail.

The whole final product.

This is not my best looking loaf. I generally get more oven spring than that, and I think it was due to a slight overproofing. We'll see about the crumb when it's cool enough to cut. :)

Edit: I cut it open just now. It's a little gummy, but I don't think it had anything to do with the recipe itself. I had a little mishap. I couldn't find my thermometer and, when I did, found out I took it out about 20 degrees too soon. *headdesk*

ehanner's picture
ehanner

I think whole grain pan breads are the hardest to guess at being done. Pulling them out of the pan to check the bottom is cumbersome but it does work. I'll admit to using a temperature probe on a cable now and then to keep track of a new bread recipe.

Sorry it was gummy but you must have just been a minute or 2 off. Looks great anyway and your new camera is terrific!

Eric 

sphealey's picture
sphealey

What internal temperature do you normally cook your whole wheat sandwich breads to?

sPh

Stephanie Brim's picture
Stephanie Brim

I normally cook to around 200 degrees.  At that temp they are definitely not gummy.  Looking at it today, it appears a bit more dense than really gummy, but it has a little of that mouthfeel.  Now that I have my thermometer again it shouldn't be a problem the next time.

suave's picture
suave

Is this white ww flour?

Mike

Stephanie Brim's picture
Stephanie Brim

Right now I'm using Bob's Red Mill graham flour and King Arthur unbleached bread flour.  The last time I did a similar bread I used white whole wheat and didn't like the flavor as much.