Although I’m not running out of bread yet, I wanted to see how things turned out if I made a 100% WW SD pan loaf with 40% prefermented flour. Unsurprisingly, it doesn’t have the loft of my other recent bakes which includes up to 50% whole wheat, but it baked up pretty well although it didn’t get much of an ear. I haven’t sliced it yet so cannot comment on the crumb which I expect to be moderately denser than I’ve been able to achieve with less whole grain.
For 1 loaf in a 9x4x4” Pullman Pan
Overnight levain build, at 74-76°F about 10 hours to rise 3x.
In the morning add salt to water and dissolve. Add levain and mix.
Add flour and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 12 mins.
Remove dough from the bowl and do some slap and folds. Next set up aliquot jar.
Bulk fermentation at 82ºF.
End bulk when aliquot jar reaches 40% rise.
Shape the dough into a batard and place in buttered Pullman pan. Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.
Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.
Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.
Once oven reaches 425ºF score top of dough and then brush with water. Optional sprinkle with seeds and then score. Transfer to oven and bake with steam for 25 mins. Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF. Bake for another 30 mins rotating as needed until browned. Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.
- Benito's Blog
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Wonderfully meticulous shaping and appearance.
Very curious to know what you think of this when you eat it, if you'll like the whole-wheat wholesomeness or not!
Just this morning my son was asking for a wholewheat bread, and I pulled out the "Benny WW 2.0" enriched bread recipe from my book and started preparing the sweet stiff levain for that. Quite a different kind of bread to the one above with its TZ, milk, butter, egg...
-Jon
Thank you Jon, you are always so kind. This will be quite a different bread to eat than the one you are prepping which will be lighter and fluffier and with dairy flavours. This one should have a much more chewy texture and full on whole wheat flavour. I’ll slice it later today for dinner and should be able to report back. These type of breads are so much more low effort compared to the milk breads with their tangzhong and add butter to the developed dough.
Benny
Nice work Benny. I haven't been game to try a levain whole-grain pan bread. Yours look good enough to eat. It took me a few attempts to succeed with Debra Winks 100% whole-wheat, but eventually nailed it with lots of advice from her.
Cheers,
Gavin