100% Whole Wheat By Hand: A Baker’s Workout
I was going for the “light and fluffy” 100% whole wheat bread that Brother David has blogged about, taking cues from txfarmer and Professor Reinhart (http://www.thefreshloaf.com/node/22987/light-and-fluffy-100-whole-wheat-bread ). Having no mixer at our North Coast home, I tried to develop the dough to a windowpane by hand-kneading alone. What I accomplished in 25 minutes of hand-kneading a dense dough (on Speed 2 as recommended) was a sore back and tendonitis in my elbow. What I did not accomplish was a light and fluffy bread.
The formula is very nice. The dough rose beautifully in both primary ferment and proof. There was very little oven spring.
The bread is very delicious, and the smell was incredible. I wouldn’t call the crumb crumbly. It has a nice texture. But it isn’t fluffy and shreddable. The flavor is so good, and the promise of fluffiness so compelling, that I will try it again. But next time it will be in SF, where the Bosch Universal Plus lives.
I do think I will undertake to make an exercise video someday called “The Baker’s Workout”. It will feature this bread, along with a double batch of bagels, and a three-loaf bake of 100% hand-milled rye bread. No grain, no pain. Work it!