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100% Whole Wheat Sandwich Loaf - Debra Wink

gavinc's picture
gavinc

100% Whole Wheat Sandwich Loaf - Debra Wink

Today I baked Debra Winks 100% Whole-Wheat Sandwich Bread from Hamelman’s Bread Edition 3. I never thought that 100% whole-wheat would produce such a soft and pleasantly tasty sandwich loaf. I milled the whole wheat yesterday, but I’m not sure of the protein level as Debra recommends about 14% protein. Debra also recommended some recent changes to the formula and process tweaks for the home baker that I adopted. This was my first attempt and I’m very happy with the result, however, I will increase the dough amount for these loaf pans (21 x11 cm / 8 ½ x 4 ½ inches) as they would be a better sandwich slice if taller.

 

This was a very different process than what I’m used to and have extended my experience and knowledge.

 

Comments

Benito's picture
Benito

That loaf has a very nice crumb Gavin.  Would you mind sharing the formula you used or point me towards the original post of Debra’s?

Benny

gavinc's picture
gavinc

Thanks, Benny. The updated formula was sent to me on a PM,  so I've summarised it here. I used hand mixing on this attempt but I didn't develop enough gluten during the first mix. I'm going to use a mixer next attempt and I would recommend it in future.

Milk, egg and water together are the total hydration

   

 

 

Weigh the milk and egg and enough water to make up

   

 

 

to 75% - 375-400 grams (solves the problem of egg size)

  

 

Process keys:

       

 

 

·       Develop gluten before adding oil

    

 

 

·       Give the dough two full rises in bulk instead of just one

   
 

·       Keep the dough cool to cold for the majority of fermentation (no higher than 23C)

 

Mixing

Type of mixer

Mixer

 

   

 

   

All except oil/butter

   

 

  

Rest

10-20 mins to hydrate

   

 

   

mix to good gluten development

  

 

 

 

 

Add oil /butter until incorporated

 

 

  

 

Final Dough

DDT

23 C

    

 

Bulk Fermentation

 

Refrigerate

   

 

1st rise

length of time

12 hours to at least double

  

 

 

Remove from fridge

Cool room temp, up to 2 hrs if needed

  

 

   

Degas and fold

   

 

2nd rise

Rise again

3 to 5 hours cool room temp. Should rise higher

   

 

Shaping

Oblong

Divide

 

500g doughs

  

 

  

Pre-shape

round

   

 

  

Resting time

20-60 mins as needed

  

 

  

Shape

 

blunt cylinders

  

 

 

 

Proofing device

oiled loaf pan 21 x 11 x 7cm

 

 

Proof & Bake

Final Proof time

Approximately 1.5 to 3 hours hour at 22C

 

  

Scoring

 

nil

   

 

 

Oven type/temperature

Conventional 190C

  

 

    

Convection 177C

  

 

  

Total bake

25-30 minutes

  

 

Happy to answer any queries.

Cheers,

Gavin.

Benito's picture
Benito

Thanks for taking the time to share that Gavin, I appreciate it.  I’ll have to wait until fall or winter to try it out given the suggestions to keep it cool.  Summer here is far to warm to maintain the FDT of 23ºC.

Benny

jl's picture
jl

What kind of wheat is this?

I really want the 3rd edition, but I can't justify to myself buying it just yet.

gavinc's picture
gavinc

Wheat used:

Hamelman's 3rd edition is very good and worth the price IMO.

Cheers,

Gavin

Booda's picture
Booda

Nicely done, Gavin. I have the third edition and have been thinking of baking this, but am curious about the updated formula. Where did you find it?

Richard

gavinc's picture
gavinc

I mentioned her contribution and formula when someone asked about roasted walnut oil. Debra's 100% Whole Wheat Sandwich Loaf was the only one I could think of. To my surprise, I got a PM from Debra with a lot of detail. Apparently, the formula in the book is about two years old and she has continued to tweak it. Consequently, she sent me her latest notes and formula specific to the home baker. That is the one above. Debra is very gracious and generous with her knowledge to which I am thankful. She has a great attitude to sharing.

Cheers,

Gavin

Booda's picture
Booda

Thanks, Gavin. I'm always impressed with the baking community and their willingness to share their knowledge and help others. Debra is very knowledgeable about the science of bread baking and sounds like she's also a very nice person. 

Richard