March 29, 2015 - 11:04am
Dtructure/texture guide needed
Please see the attached image, this is my WW bread, I am not sure as a novice how does this bread look like? I feel there is lot of bubbles at the top and bottom does not see holes. Where all I can improve. I have just used WW, salt, sugar, clarified butter, yeast and water.
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holes gathering at the top is usually a sign of over proofing. Next time cut back on the yeast or proof for a shorter amount of time.
Tell us about technique-how did you mix the dough-did you rest or retard the dough? Did you use a mixer? What were the amount of ingredients? Did you bake in a hot oven?
Technique often is as important as ingredients.
Also, describe the taste and texture. That doesnt come thru in a picture.
Thanx. I proof for almost 3 hours as its a bit cold here and if it does no rise its dense. Also I use hand to knead. I took the recipe from http://www.bakingyummies.com/2013/10/incredibly-soft-and-light-white-bread.html and followed as exact as possible excepting WW flour. Tastes like old fermented bread.
It seems like the bottom left quarter is raw? If you press on it, you can feel it sticking together, or it feels gummy. I made 100% whole wheat bread before, and the outcome was dense and heavy. Yours came out looking way lighter than mine. Maybe find a recipe that uses 100% whole wheat. The only way I can get a lighter loaf is to mix whole wheat with bread flour.
Still, if you want to make a light whole wheat bread, I think there are a lot of variety of whole wheat flour out there. You can probably find whole wheat flour that creates a lighter texture.