The Fresh Loaf

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Using Up Milk

Abe's picture
Abe

Using Up Milk

[Off the cuff recipe hence the unfed starter. Used up some milk and enough starter so I can give it a good feed with no discard]

RECIPE:

Tangzhong:

  • 20g dark rye flour
  • 110g milk

Final Dough: 

  • 280g strong bread flour
  • 100g golden wholegrain flour
  • 100g wholegrain spelt flour
  • enough water to make a nice dough
  • 10g salt
  • 50-70g starter
  • all of tangzhong

Method:

  • Autolyse at very low hydration the fours, starter and water while preparing the tangzhong.
  • Add the salt, tangzhong, water and form the dough. Initially the dough felt very hydrated (thought i had added too much water, at first, but given a little time and it soon became easier to handle). Knead till medium gluten formation.  
  • Bulk ferment till ready giving the dough a stretch and fold periodically. Allowed at the very least double! Must've been more. It was a big bowl and it rose significantly. Might've even tripled. Difficult to say but it was well fermented.  
  • Shape into pullman and final proof till ready. 
  • Bake. 

Benito's picture
Benito

Handsome wholesome loaf Abe, love your off the cuff bakes, they show a lot of skill and baking intuition.  What is the golden wholegrain, is that a brand name?

Benny

Abe's picture
Abe

Had some milk to use up and thought it best to bake with it. Nice not to be tied to a recipe. I enjoy these last minute bakes. I've given the links to all the flours i've used. Not entirely sure what the golden grain is but here's the description...

"Our award-winning wholegrain flour has a sweeter, milder flavour and lighter colour than traditional wholemeal flour. It is perfect for making bread and pizzas with additional fibre. Three times winner of a Great Taste Award".

Perhaps similar to white whole-wheat? 

Benito's picture
Benito

Yes the Golden Flour sounds like it could be a white whole wheat or a whole wheat durum.

albacore's picture
albacore

Abe, if that is the Marriage's Golden Wholewheat bread flour, it IS white wholewheat - I asked Marriage's a while ago and they confirmed it.

It's actually the only white wholewheat flour you can buy in the UK (AFAIK). I use it quite a lot and think it is a really good flour - strong and flavoursome, but without the bitterness that red wholewheat flour can have.

I really don't understand why white wholewheat doesn't appear to be grown in the UK.

Lance

Abe's picture
Abe

That is very good to know. I happened across it and was curious so treated myself to a packet. Always see these recipes calling for white whole-wheat and now know we actually have a source for it. I need to try a 100% white whole wheat sourdough to get a good feel for it. Was thinking about writing to Marriage's myself. Thank you. If you have a recipe you like then please share. 

Probably isn't grown here because it might need a warmer dryer climate as it is with a lot of wheats. Just a guess. 

albacore's picture
albacore

No specific recipes; I just tend to replace most of the "ordinary" wholewheat on a like for like basis.

Eg, if I was making a 50% wholewheat loaf with 500g wholewheat and 500g bread flour, I might replace 400g of the wholewheat with white wholewheat and use 100g stoneground wholewheat for the balance.

Lance

JonJ's picture
JonJ

Beautiful loaf, love how it all came together so nicely. Happy with the taste?

Abe's picture
Abe

Lovely well rounded taste. A soft crumb with a pleasant tang. Enough to say sourdough but not overwhelming the flavours of the spelt and golden wheat.