The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hybrid loaf

Colin Watt's picture
Colin Watt

Hybrid loaf

I am learning to bake bread at home and enjoy experimenting.

Would it be possible to make a hybrid loaf with wholemeal flour in the centre and white flour on the outside? Like a Scotch egg. Maybe wrap a layer of white dough around a ball of brown dough. Then you would have the flavour of the wholemeal and the crust of the white, combining the best of each. Just a thought.

 

Regards

Colin

PaddyL's picture
PaddyL

I've seen lots of recipes for two-toned bread, where the white and ww dough are stacked, then rolled up together.  I don't see why you couldn't have a roll of ww bread surrounded by white bread.

lumos's picture
lumos

Interesting idea but may find it difficult to achieve good result. Dough with ww ferments quicker than one without (more nutrition for yeast in we flour), so it'd be very difficult to  judge the optimum timing for shaping and baking. Personally I find finger-poking test is the easiest and most reliable method to judge when dough is ready to be baked, but if one kind of dough is enclosed in another kind of dough, there's no way you can check if it's ready or not ( or may be over-proofed).