So one of the biggest things I've taken from the broad trip was that 100% wheat breads are much better as a smaller loaf. I've made a few and we sell one at my current work that is scaled at a whopping 40oz and finished in a loaf pan. It's good but every time I have it it's a bit overwhelming. This could just be my preference as more than a few have claimed it their favorite loaf. Regardless Dave Miller's Chico Nut was an awakening for me as the loaf is so pleasant to eat. I've adapted some of what I liked from his loaf into the creation of my own 100% Wheat loaf.
I formulated a recipe and went for it. The results are out of the oven but not yet sliced so crumb shots will come a bit later. I have high hopes that this will at least be a good starting point for my 100% Wheat.
Levain Build 1: (this leaves extra to keep)
50 g White Starter (100%)
100g Stone Ground Hard Red Wheat
100 g H20
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this took about 6 hours to ripen
Levain Build 2 76 Deg for 3-4 hours
320 Wheat Flour
10 Bran from sifting
150 Whole Wheat Starter (100%)
330 H20
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860
Dough:
660 Wheat
660 H20
20 Honey
21 Salt
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1361
Total Flour 1065 g (this includes the sifted bran put back in the levain)
Total H20 1065 (plus roughly 28 g used during stretch and folds) 1093 g Plus 20% honey weight 1097 g roughly
total Dough Hydartion: 103 %
total Dough Weight: 2171 g
4 loaves at 540 g or 3 at 725 g
I'll be playing with sizing until I find the magic number. This time around i went with the small 540 g loaf.
I sifted the entire lot of flour and the removed bran was 1% of the original weight. I added this to the levain and now know I need a finer sifter. I was inteding to get some extraction so the extracted flour could gain strenth through autolyse and the extracted be added back in form of levain. I followed suit anyway since it was already done.
1) Make first build and let rise 4-6 hours pending temps
2) Make second build and autolyse final dough.
3) Add salt honey and levain to autolyse and squeeze through fingers until all is well distributed. Rest 5 minutes
4) slap and fold until dough is taught. rest 5 minutes. repeat 2 more times. All were done with scaled water used for my hands. I got a rough idea of added water from doing so.
5) Retard dough and give 2 s/f's at 45 minutes. Then rest for 12 hours.
6) Pull from retarder and let rest 30 minutes. Divide and pre-shape using oiled hands.
7) Shape: I shaped two loaves into bannetons, tops down. I shaped the other two onto a flour couche tops down.
8) Bake at 500 with steam for 9 minutes. Lower to 460 and continue for about 20 minutes rotating as needed.
The dough is certainly well hydrated but not so difficult to work with. I wish I had made a larger batch to work with and I will certainly do so but gentle shaping using little flour and letting the dough adhere to itself seemed to work the best.
I also scored one of each type of shape. Had a little sticking on one loaf on the way in but all worked out in the end.
Crumb shot sometime later today.
Josh
These two were proofed in bowls. The two at the header of post were done on floured couche. All in all it looks like they held better shape in the bowls.
Unscored on the left and scored on the right. Looks like I got a better shape on the loaf to the right more so than the scoring helping it open. Future tests will be the true judge.
Anyway this bread is simply amazing. Sour and salty and wheaty and just enough honey to balance but not taste like honey. Very pleased and will simply play with loaf scaling and shaping.
