Whole grain spice bread
I've made a similar version of this spice bread before and its one of my favorites, but this time I decided to add more whole wheat flour plus some whole rye flour and I also experimented a bit with the method. I liked how it turned out in terms of flavor and texture, just not very sure if it should have risen more.
The recipe is something like this, it makes three medium loaves or batards:
Total flour: 705 gr.
Total water (hidration): 529 (75%)
Whole wheat flour: 352 gr. (50%)
Whole rye flour: 70 gr. (10%)
Bread flour: 283 (40%)
Salt: 14 gr. (2%)
100% hidration, 30% rye/70% WW starter: 141 gr. (20%)
Honey: 27 gr.
Cardamom: 3 gr.
Cinnamon: 3 gr.
Ginger (powdered): 3 gr.
I mixed the flours and 95% of the water and autolysed cold in the fridge for 5 hours. Then mixed in the rest of the ingredients, mixing the salt first with the remaining water. After the initial mix I did 5 S&Fs at 20 minute intervals and then let rest another hour, for a total of three hours bulk fermentation at room tempertarure. Then I put it in the fridge overnight (about 8 hours). I took it out in the morning and let it sit for about an hour. Then cut and preshape, let it rest for 20 min. Shape into batards and let rise in linen for three hours (I put them side by side folding the linen in between and put some boxes on either side to keep them from spreading too much).
I baked them for 15 min with steam and 30 min. without steam (I preheated the oven to 230°C, but it allways drops down to around 200 when I load it and put water for steam).
The crumb is open, I think, for a 60% whole grain loaf, but they are a little flat. I don´t know if that might be related to gluten development or fermenting/proofing. What do you think? I think it migh be the latter, since with the cold autolyse, the dough initially was cold before the bulk fermentation and also before shaping.
Anyway, I love the taste of this bread, but I think it can still improve. I'd love to hear what you think.
Happy baking.
Pablo
Comments
It turned out nice and has to taste great. With 60 % whole grain I would be at least 80% hydration but probably around 85% hydration. I would shape them as boules and, if you don't have baskets, just rice flour a towel and lone your colander or mixing bowl and use that to hold the shape as it proofs. You have 10% prefermented flour in the levain which seems about right for this kind of bread. looks like you are close to some really fine bread.
I would preheat at 250 C, and 2 minutes after the bread goes in, turn it down to 235 C for the rest of the steam and then down to 220 C,convection of you have it, for the dry baking after the steam comes out..
Well done and Happy baking
Thanks! I often shape them as boules, if they are small, like these (although usually with lower hidration), I shape them and rest them on the table over some semolina flour and they usually hold their shape well; when I do bigger loaves I use plastic bowls and the same linen cloth and get some very nice results, but I decided I also needed the practice making batards and other shapes.
Sadly, my oven is an old and rather cheap gas oven. It's very difficult for me to get it to 250. Maybe I just have to be more patient with the preheat.
Bread looks great. Love the flavor profile. Keep up the great work!