January 1, 2015 - 6:38pm
Seeded Whole Wheat and Spelt Sourdough
I modified this recipe, using spelt flour instead of rye flour, and only using flaxseeds, chia seeds, and rolled oats in the soaker. Overall, I think it tastes pretty good. My only issue seems to be that the crumb is really, really dense in some spots. Is this just an issue with whole grain breads, or is there a technical solution? Any thoughts are appreciated.
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My thought is that's spectacularly OPEN crumb for all spelt with a soaker!
Well, the thing is that some of it is pretty open and other parts are just very, very dense. (I'm also pretty new to this, so maybe I just don't know what I should be expecting.) Also, it's whole wheat flour and spelt flour.
Thanks for the feedback!
To me, this loaf looks underproofed. Had it risen much before you baked it? Are the dense spots kinda doughy or underbaked? Could be that it just needed a longer rise before baking.
Trevor
I did the fingertip test, and it looked alright, but I'm brand new to the whole grain thing. The first time I tried this recipe, I definitely overproofed. Maybe I'll get it right next time.
Thanks!
100% whole grain breads generally won't be as open. This one looks a bit under proofed and possibly a bit under baked as well. Go for the bold bake. I like to bake whole grain breads to 210 F on the inside so the crumb isn't gummy. Love the shaping . All in all, well done and happy baking in 2015.