First experiment
So, after the success with the loaf from Lesson One I've decided to change it a little before going to the one from Lesson Two.
I usually bake loafs with whole wheat flour, for the health reasons and all. So I decided to turn it into a whole wheat bread. I read a lot about how it is difficult to bake a 100% whole wheat bread, that it won't get fluffy, it doesn't develop as good as white loafs. And I also read that the "secure" amount is 1/3 of whole wheat. And that is what I did. 2 cups of white flour and 1 cup of whole wheat flour.
I noticed I had to add a little bit more water so I could feel it the same as the first one, but I forgot to measure it.
Again I should have let it rise a little bit more before going to the oven.
What do you think, was this the right way to go?
The next thing I want to do is add some seeds and grains. When is the right time to add them to the dough? I read in the handbook that the dough should not be kneaded as a regular one, because the sharper grains will cut the gluten strands and allow the CO2 gas to escape. So I'll have to stretch and fold it, that is new to me, we'll see how it goes!
Comments
Stretch and Fold develops the gluten. Obviously the higher the hydration the more difficult to handle. I'm only confident with 66% hydration at the moment. Best thing to do is to watch videos on different techniques working with different hydrations. You will need to flour the surface of a worktop or bread board, flour your hands then quickly and confidently stretch and fold. Then turn 90 degrees and do another stretch and fold. That counts as one. do this 2 - 3 times (or sometimes more) at intervals with rests in-between. That's the basic principle.
anyways, nice bread. Looks good! do you have pic of the crumb?
It was over... I'll remember to take one next time.
Hi AbeNW11,
Thanks for the advice, I did see some videos, I'll try and post the result here for sure!
About the crumb pic, I don't have one, I still have a piece of it at home, I'll take one and put here :)