Whole wheat bread with raisin yeast water

I have tried whole wheat bread with raisin yeast water for a while. When I made a levain with 100% whole wheat flour / 100% raisin yeast water, the loaf came out quite sour.   My family disliked the loaf sadly..    Then I used dry yeast for poolish and final dough method with raisin yeast water, it came out quite good.

 But, I felt something was missing in the crumb.

When I saw David that used bulgur in the whole wheat bread, and read about bulgur in Andy's blog,  I thought that is it.  As I expected, It came out great.  My daughter who only likes soft white sandwich bread devoured 2 slices of the loaf.  Thank you, David and Andy.

Here is the pictues and the recipe:  I fixed the amount for this loaf on 14th April.  

My  pullman size:23cmx10.5cmx10cm　After the height of baking : Around 15-16ｃｍ

Ingredients:

Poolish:

• Whole wheat  195g
• Water 164g
• Dry yeast 1.8g ( I used Fleischman's bread machine yeast.  * Mix it with dry ingredients first, otherwise, it doesn't rise)

Soaker:

• Rolled oats 59g
• Bulgur 18g
• Hot Water 78g

Finaldough:

• Bread flour 189g
• Wheat Germ 6g
• Hoeny         7.4g
• Molasses    5.5g
• Raisin yeast water 122g 
• Salt         6.4g
• Shortening 18g

Method:

1. Make the poolish : DDT90-95F  Mix and refrigerator for 12 hours. ( It should be risen double in bulk next morning→) 
2. Make the soaker :  Mix and keep it at room temperature for 12 hours.
3. Next morning: Put the soaker in a microwave for 1 minutes.
4. Mix all the ingredients except the salt and the shortening.
5. After the dough is well combine, Add the salt and the shortening and kead until you pass the window pane test. 
6. Put some oil in the container, place the dough in the container.
7.  Bulk fermentation: 3-4 hours until tripled at 72-74F   
8. Preshape and bench time 30 minutes and shape.See the shaping and molding method here: http://www.thefreshloaf.com/node/23006/goma-shokupan-sesami-loaf After I mold the dough in the pullman. Please be careful the width and the legth of the dough not to pass over your loaf pan's size.
9. Proof : 2 hour at 82F around).The dough rose 2cm over the top of the pullman.  To make sure that your dough rises  tripled its original                                                                                                                                                                                          
10. Bake  Use " Cold start" 

    For Electric oven:

    1.Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.

    2. Set up 140℃/ 284F for 20 minutes and  bake.

    3. Increase the temperature at 200-210℃/410F for 25-30 minutes. ( I baked 20minutes at cold start  0-284F, increased 410F for 25 minutes and taking the loaf out of the pan to bake 10 more minutes. because the sides of the loaf looked little pale.)

    --------------------------------

    For Gas oven:  * Generally gas oven heats up faster than electric oven

    1. Spray water around the wall in the oven 4 times, then put the tin loaf in the oven.

    2. Set up 100℃/212F  for 10 minutes and bake.

    3. Increase the temperature at 150℃/302F for 10 minutes..

    * Note  You can ajust the time and the temperature because every home ovens are vary.

   You can see the detail here. http://www.thefreshloaf.com/node/23054/cold-start

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If I use straight method,  I will change the ingredients.   I don't have to put the soaker in a microwave to heat up the temperature to adjust the DDT. You can control it with the water.

Poolish: DDT90-95F

• Whole wheat  195g
• Water 164g
• Dry yeast 1.5-2g 

Soaker:

• Oats 59g
• Bulgur 18g
• Hot Water 78g

Finaldough:

• Bread flour 189g
• Wheat Germ 6g
• Dry yeast    1.5-2g
• Hoeny         11g
• Molasses    8g
•  water 122g 
• Salt         6.4g
• Shortening 18g

By the way, This formula is based on Franko's formula of "Richard Bertinet's Spelt Bread-adapted and halved    -- http://www.thefreshloaf.com/node/20057/loaf-my-wifefinally "   I have wanted to try his 100% spelt bread for a long time, again. Someday,, very soon...   Thank you, Franko.

Best wishes,

Akiko