I had tried sifting and scalding the bran with a 100% whole wheat loaf, and wanted to see the results using a bit more white flour. Despite being 96% hydration this dough was incredibly strong and easy to shape. I am blown away by how tall and lofty this loaf is while having such an open crumb
Recipe: 240g whole wheat flour, 160g strong white flour, 384 water (96%) 8 salt (2%) 80g 60/40 whole wheat/white levain at 100% hydration (20%)
Method:
Sift flour and seperate bran (for me this was 365g sifted flour and 35g bran)
Pour 70g boiling water on bran and let cool
Autolyze sifted flour and 314g water for 1 hour
mix in starter, wait 30 minutes and add salt
wait 30 minutes and laminate in the soaked bran
3x coil folds over 3 hours
Bulk to 100% increase took about 8 hours from initial mix at around 75f
shape and cold proof 18 hours
bake at 450f 20 minutes covered 25 minutes uncovered
by Calamander9
9 Comments
Definitely trying this recipe. Amazing looking bread.
You nailed this bake.
Question: What was your sifting method? (My grinder is set to fine, so I’m probably grinding the bran, germ, and everything else in the process.) What sifter did you use? Thanks!
This looks fantastic!!
Ooh I’ve been experimenting with something like this! Using high gluten bread flour and scalding brand and germ separately calculated for 1.5% ash content. Simulated whole grain. This looks incredible!
Looks fantastic- do you happen to have the measurements you used to make the Levain- and what timing do you use for this recipe. Like, do you make the Levain before you go to sleep at night and then start the dough in the morning?
Art
Butter and jelly cant wait!!
Looks amazing – going to try this.
Absolute wizardry, inspiring