Remembering How To Bake & Some Experimental Stone Ground WW Flour Loaves
This Remberance Day weekend I have reminded myself of how to bake bread. It's been a little over a month and a half since I baked. Having the business transferred from my parents to me takes a lot more paperwork, legal and technical work than one would imagine. Quite draining actually. Now that things have settled down, I decided to tackle a challenge that I have had in the recent past with whole wheat loaves. Those of you who helped me, know of my frustrations with higher percentage whole wheat bread attempts. Looks like I was simply over proofing and over hydrating my loaves, trying to compensate for using stone ground whole wheat flour. Man, that type of flour sure soaks up a surprising amount of water...Anyway, here is a whole grain multigrain levain along with an experiment using a poolish/biga in a wholewheat loaf. I have to say, the levain sure has a lot more complex flavour, especially in the crust, but the poolish whole wheat makes a nice loaf for those times I don't have time to awake my starter. Excited about fall time, I included a few local photos I took to get me in the rural, rustic bread baking mood.
The Poolish/Biga loaf with increased stone ground whole wheat