November 30, 2010 - 6:55pm
KAF Whole Wheat Loaf
Have you tried this basic loaf? I would like to make it with white whole wheat flour in a KitchenAid stand mixer. Any adjustments rewuired to make it a really soft loaf everyone in the family will like? The 3 year old rejects nearly all whole wheat bread!
http://www.kingarthurflour.com/shop/PrintRecipe?RID=27&radio=1
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Um, Nope! the recipe makes a whole wheat that is as good as it gets.
This is apparently one of KA's "most popular" recipes.
In case you don't know, for this and many of their recipes, KA runs a blog with step by step instructions, with pictures. At the end of the blog instructions, there are many comments, questions and discussion.
(Link not working. Use link from initial recipe page.)
I find the KA blogs quite helpful. Ther are also a ton of comments, questions and tips for this at the end of the initial recipe page.
Remember, this is one of KA's guaranteed recipes. If it doesn't turn out right for you, they will send you a $5 gift certificate.(Technically, you should be using their flours to get it).
Somehow I managed to turn out a brick. It seemed very dense and the crust was way too thick. I checked the internal temperature after the prescribed cooking time and it was 170. Cooked for nother 15 minutes which was probbly too long and it was up to 200. When bricks are made, is it typically be underproofing during final stage?
Did it proof(final) well, and then fall as it baked? Mine did(fell somewhat). That probably indicates overproofing, but also could have been from a too wet dough consistency. I also thought mine was browning too fast so I put a tent of foil over it, but may have done it too early, causing it to fall before it was set. Mine wasn't really a brick, and really ended up not much denser than the represented loaves they had pictured. They all look somewhat too "moist and cakey" for me. Moreso than I'd like.
If it just never proofed to be somewhat puffy, and rise to about the 3/4" over the pan, then maybe that was a sign of a too dry dough, and/or inadequate kneading for gluten development. This would maybe be more likely to produce your "brick".
I just don't know if this recipe is intended to make the big, fluffy loaf that many desire. Certainly shouldn't make a brick though? What kind/brand of flour did you use? Different types of wheat may make different breads.
"Acceptable" KAF loaves:
Either way, again, there is a nice long blog with many representative pictures, comments, and advice. You can also post your questions to the blog(or their baker's mail line, or 800 hotline for the $5 guarantee). They have always reponded by the next day on the blogs or email, for me.
http://www.kingarthurflour.com/blog/2008/04/16/100-whole-wheat-sandwich-bread-searching-for-the-perfect-loaf/
After trying several other 100% ww recipes, with inconsistent results, I decided I probably wasn't ready for an all ww loaf any way. Didn't really have the taste for it. I settled for consistent, great results with Reinhart's BBA Light wheat, with up to 40% ww, and Cook's/ATK White bread, with 50% ww or spelt.
The KAF Classic 100% Whole Wheat Bread is a really good recipe. I double the recipe and use both molasses and honey. You need to lightly oil nonstick pans or use shortening for pans that are not nonstick.
Thanks for the information. I just went to the website and viewed the pictures of the dough. I beleive my problem was that I didn't let it rise long enough. I was rushing it as I had to go out that evening.
I'll try it again, but maybe with a little APF in there for reliability.
You might want to try a traditional whole wheat to get the higher protein percentage.