I’m new to making bread, and this is my best loaf so far. 100% whole wheat.
I’m new to making bread, and this is my best loaf so far. 100% whole wheat.
by SIeeplessKnight
3 Comments
SIeeplessKnight
* 500g whole wheat flour * 80%+ hydration * 2% salt * 1.2% yeast * 1 hour initial rise * 4 stretch and folds, 20 minutes apart * 1 hour rise * Baked at 425 for 45 minutes, spritzing the inside of my toaster oven for the first 15 minutes * Then I exercised great patience and let it cool for 2 hours.
Any advice on making it bubblier? I guess I might have to make sourdough.
Duke_of_Man
More water, add some sourdough starter, really let the flour absorb the water in the first mixing step.
Consider also trying a 75% whole wheat 25% bread flour blend
Edit: how long was your bulk ferment?
HealthWealthFoodie
You can increase the hydration a bit to around 85%. I think it might also need to proof longer. You need to go by Hope the dough responds and not by a clock. It will be different based on your house temperature and other factors, so it’s best to keep an eye on the dough and when it gets jiggly do a poke test.
3 Comments
* 500g whole wheat flour
* 80%+ hydration
* 2% salt
* 1.2% yeast
* 1 hour initial rise
* 4 stretch and folds, 20 minutes apart
* 1 hour rise
* Baked at 425 for 45 minutes, spritzing the inside of my toaster oven for the first 15 minutes
* Then I exercised great patience and let it cool for 2 hours.
Any advice on making it bubblier? I guess I might have to make sourdough.
More water, add some sourdough starter, really let the flour absorb the water in the first mixing step.
Consider also trying a 75% whole wheat 25% bread flour blend
Edit: how long was your bulk ferment?
You can increase the hydration a bit to around 85%. I think it might also need to proof longer. You need to go by Hope the dough responds and not by a clock. It will be different based on your house temperature and other factors, so it’s best to keep an eye on the dough and when it gets jiggly do a poke test.