Whole wheat bread with raisin yeast water
I have tried whole wheat bread with raisin yeast water for a while. When I made a levain with 100% whole wheat flour / 100% raisin yeast water, the loaf came out quite sour. My family disliked the loaf sadly.. Then I used dry yeast for poolish and final dough method with raisin yeast water, it came out quite good.
But, I felt something was missing in the crumb.
When I saw David that used bulgur in the whole wheat bread, and read about bulgur in Andy's blog, I thought that is it. As I expected, It came out great. My daughter who only likes soft white sandwich bread devoured 2 slices of the loaf. Thank you, David and Andy.
Here is the pictues and the recipe: I fixed the amount for this loaf on 14th April.
My pullman size:23cmx10.5cmx10cm After the height of baking : Around 15-16cm
Ingredients:
Poolish:
- Whole wheat 195g
- Water 164g
- Dry yeast 1.8g ( I used Fleischman's bread machine yeast. * Mix it with dry ingredients first, otherwise, it doesn't rise)
Soaker:
- Rolled oats 59g
- Bulgur 18g
- Hot Water 78g
Finaldough:
- Bread flour 189g
- Wheat Germ 6g
- Hoeny 7.4g
- Molasses 5.5g
- Raisin yeast water 122g
- Salt 6.4g
- Shortening 18g
Method:
- Make the poolish : DDT90-95F Mix and refrigerator for 12 hours. ( It should be risen double in bulk next morning→)
- Make the soaker : Mix and keep it at room temperature for 12 hours.
- Next morning: Put the soaker in a microwave for 1 minutes.
- Mix all the ingredients except the salt and the shortening.
- After the dough is well combine, Add the salt and the shortening and kead until you pass the window pane test.
- Put some oil in the container, place the dough in the container.
- Bulk fermentation: 3-4 hours until tripled at 72-74F
- Preshape and bench time 30 minutes and shape.See the shaping and molding method here: http://www.thefreshloaf.com/node/23006/goma-shokupan-sesami-loaf [1] After I mold the dough in the pullman. Please be careful the width and the legth of the dough not to pass over your loaf pan's size.
- Proof : 2 hour at 82F around).The dough rose 2cm over the top of the pullman. To make sure that your dough rises tripled its original
- Bake Use " Cold start"
For Electric oven:
1.Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.
2. Set up 140℃/ 284F for 20 minutes and bake.
3. Increase the temperature at 200-210℃/410F for 25-30 minutes. ( I baked 20minutes at cold start 0-284F, increased 410F for 25 minutes and taking the loaf out of the pan to bake 10 more minutes. because the sides of the loaf looked little pale.)
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For Gas oven: * Generally gas oven heats up faster than electric oven
1. Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.
2. Set up 100℃/212F for 10 minutes and bake.
3. Increase the temperature at 150℃/302F for 10 minutes..
* Note You can ajust the time and the temperature because every home ovens are vary.
You can see the detail here. http://www.thefreshloaf.com/node/23054/cold-start [2]
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If I use straight method, I will change the ingredients. I don't have to put the soaker in a microwave to heat up the temperature to adjust the DDT. You can control it with the water.
Poolish: DDT90-95F
- Whole wheat 195g
- Water 164g
- Dry yeast 1.5-2g
Soaker:
- Oats 59g
- Bulgur 18g
- Hot Water 78g
Finaldough:
- Bread flour 189g
- Wheat Germ 6g
- Dry yeast 1.5-2g
- Hoeny 11g
- Molasses 8g
- water 122g
- Salt 6.4g
- Shortening 18g
By the way, This formula is based on Franko's formula of "Richard Bertinet's Spelt Bread-adapted and halved -- http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally [3] " I have wanted to try his 100% spelt bread for a long time, again. Someday,, very soon... Thank you, Franko.
Best wishes,
Akiko