The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sunday Bread Baking Experience

sonofYah's picture

Sunday Bread Baking Experience

Done some bread baking this past Sunday. Was fun getting the ole fingers into the dough.

The first bread was two loaves of 100% Whole-wheat Bread. I used the recipe from Laurel's bread book. It is called "A Loaf To Learn". I have made it several times. And it usually turns out rather good. Especially after I found Wheat Montana brand whole-wheat bread flour at the local Wal-Mart.

A wonderful whole wheat flour that is high-gluten as well as chemical-free. It will definetly be used in my bakery. All the loaves I have baked with it so far have had a good taste as well as a good rise.

I also baked two loaves of Jeffrey Hamelman's "Semolina (Durum) Bread". Tastes good. Especially warm with butter spread on it. Makes good toast. May have to try it out in my French Toast recipe. Has a nice golden color. Made me wonder how semolina flour would do in my Challah bread.

The last two loaves I made were "Sourdough Wheat with Assorted Grains". Used a little bit of my brain power and came up with the recipe myself. Both loaves went out of the house this evening (Tue.) so I didn't get a chance to taste it. Guess I will find out how they came out after the individuals let me know.

I used flax seed, rolled oats, cracked wheat and rye, and toasted wheat germ for my grains. The sourdough starter I used was my rye based, San Francisco sourdough starter. Thanks BM from SF. I did use bread flour in this recipe as well as whole grain wheat flour. Montana of course.

What made this recipe especially gratifying for me was that I came up with the recipe myself. And the fact that it turned out with a great crumb structure. It also raised well despite the fact that I used the "no-knead" technique. Seems that by the time I got all the ingredients together, it was too much for my KA 4.5 qt. stand mixer. I might work a little more on this technique of bread building and use it in my bakery. To me, it seems to go hand in hand with the artisan way of bread building. Like sourdough. And the length of fermentation time lends itself to sourdough breads. Definetly don't want to use instant yeast with the no-knead method.

I was going to let it sit in the refrigerator overnight. But I wasn't sure of what the next day held in store. So I stayed up late and baked it.

Guess I need to get a digital camera so I can take pictures. Then I can look back and check my progress. Would help me refine my bread building.

Til next time, L'Lechem -- To Bread.


SourdoLady's picture

Hey, sonofYah, it's cool to hear that someone else is using Wheat Montana flour. I live in Montana and I use it all the time. It is the best! Try their Prairie Gold. It is made from hard white wheat, which has a milder flavor and lighter color. I put 1/2 cup of it in a 4-cup recipe for white bread and you can't even tell it is in there (except for the better flavor).

sonofYah's picture

Thanks for your advice SourdoLady. Unfortunately they don't carry the Praire Gold in our local Wal-Mart. I think I will ask them to.