You may know my frustration with this grain and trying to learn to bake with it at 100%. With much advice and good helpful suggestions from many here, you know who you are so thank you, I think my fifth bake is the best so far without having seen the crumb.
I wanted to try baking a 100% (or close to 100%) white flour only hearth loaf as I don’t think I’ve done this before. It isn’t perfect, the scoring was off center in a way that altered the ultimate bloom and shape of the loaf. Despite the great blisters, I wonder if I allowed sufficient fermentation. I had to cut final bench proof short because of life getting in the way of baking LOL.
Still trying to improve my 100% whole grain baking. In this iteration I changed two things I believe needed to be addressed. I’ve lowered the hydration and reduced the final proof. I believe those changes have helped but still not quite where I want this to be, particularly the oven spring. Despite the dough coming out of the banneton and standing tall, there was still more spread during baking than I want to see. So it is still overproofed.
This started out as Eric’s Sourdough Deli Rye, but I started to worry about my KA mixer after I added the levain to the developed initial dough as is just wasn’t building any strength. My KA mixer is a newish model with the plastic gears so I didn’t want to kill it just to bake this as a hearth loaf. So I decided to make my first lean sandwich loaf. I poured the dough (it was pretty loose) into the greased pullman pan, smoothed the top and placed it into the proofing box. I baked it after it had risen to 1 cm below the rim of the pan.
Some of you maybe familiar with anko, but for those of you who aren’t it is a paste that is made from azuki beans and sweetened with sugar and is a popular component in many Asian desserts. For this bread, I made a Koshian Anko (smooth anko) but a Tsubuan or chunky anko could be used as well. If anyone is interested I can post the recipe for the anko.
Overnight levain build
14 g starter + 86 g cold water + 86 g bread flour left to ferment at 77ºF overnight.
For the Black sesame powder
I am not having any luck with my 100% whole grain bakes. I thought I’d give it another try, but this time with a different grain, this is a stoneground 100% whole wheat. I should have applied some of the lessons from my previous two whole red fife bakes, those would have been to lower the hydration (isn’t that what we always advise new bakers? I should take my own advice) and reduce the proofing. Being a bit stubborn I went ahead and ignored some of that advice and thought that it was the red fife flour that was the problem.
