BBA Whole Wheat with 10 Grain
So amidst my Baguette a l'Ancienne and Sourdough Boule baking frenzy I began feeling a little wheaty. I decided to bake again, 3rd time, Peter Reinhart's Whole Wheat recipe in The Bread Baker's Apprentice [1].
First two attempts were...eh...not so good. Basically negative rise accompanied by an Adamantium-like density. So being a little discourage I did what anyone would do, I tried again. Forgive me for switching back and forth between ounces and gram, but I have no second decimal for ounces.
Results weren't half bad...
Le Pain
And ze crumb...
and...
The Way I Baked:
- Soaker
- 120g Bob Red Mills 10 Grain Cereal (No 10 Grain flour)
- 6 oz. Water (Room Temp)
- Set for 23 hr
- Poolish
- 191g Gold Medal Whole Wheat
- 6oz Water (Room Temp)
- 1/2 t Instant Yeast
- Sat out for 41/2, then in the fridge for 21hr 40min. Sat out for hour to take off chill.
- Dough
- 9oz Gold Medal Whole Wheat
- .33oz Sea Salt
- 1t Instant yeast
- 1,5oz Honey
- .5oz Vegetable Oil
- 1 Large Egg
- Poolish & Soaker
Notes:
Dough temp was at 78.1F after kneading. Bulk fermented for 75 mins, shaped into sandwich loaf via Khalid's [2] method, then final proof for 45 min. Preheated to 400F, then placed loaf in (9x5 loaf pan) oven and reduced to 350F for 30min, rotated 180 degrees, bake for another 15min. Cooled for approx. 2 hrs. Turned out great in my opinion. No grassy after taste and soft inside.
Anybody want to critique feel free please!