Two 50% wholewheats i have baked from"BREAD", one is wild yeasted, and the other is commercial yeasted.
WHOLE WHEAT LEVAIN (50% wholewheat):
I baked this lovely light loaf on a stone under a pyrex bowl, but i failed to get the even color round the loaf (its tough when you have a gas oven).
This is a 50% Wholewheat Loaf, Which involves a BIGA (Preferment/sponge) around 30% of total Flour Weight.
I love the final taste of the bread, it was the best sandwich loaf i ever made so far! Soft, Airy, Light, Tastey, and Nutritious.
"Hey don't mind the background, my appartment is not bright enough"
This is a sourdough version of Peter Reinhart's 100% Whole Wheat Sandwich Loaf from his book: Whole grain breads. I spiked it by 2.25 Teaspoons of instant yeast.
The crust was soft due to the presence of Milk, and butter, but the crumb was light soft, and even textured.
I used only Waitrose Organic Strong bread flour with 13.9g of protein. I also baked this bread under a pyrex cover in a grill oven, 30 min. covered, and 15 minutes uncovered.
This is a Sandwitch bread i made (Not exactly Sandwich size) couple of days ago:
Recipe:
SOAKER:
500g Sifted Whole Wheat (high Extraction) Flour
350g Water
1/2 Tsp Sea Salt
BIGA :
500g All Purpose Flour
350g Water
1 Tsp Instant Yeast
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This is a sourdough batard i baked using a TEFAL small grill oven that i found in my friend's house.
Recipe:
(BIGA):
65g Starter (85% Hydration)
50g "Sifted" white Whole wheat flour (25%)
50g Whole Barley Flour (25%)
50g Whole Spelt flour (25%)
50g All Purpose Flour (25%)
140g Water (70%)
After mixing and kneading for 5 minutes, rest and knead again after 5 minutes for another 5 minutes utill smooth and tacky, not sticky. Round, and store in a refrigerator for 24 hours and upto 3 days.
(SOAKER):
This is a batard i made last weekend:
Ingredients:
- 400g freshly milled Hard White Wheat
- 300g Water
- 100g WholeWheat Sponge / levain / preferment (at 68% hydration)
- 9g fine Sea Salt
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800 g Final Dough at 73% Hydration
Process:
1 - Flour ,Water, and salt mixed to form a dough (SOAKER), and left 8 Hours at room temperature.
I baked this boule last week end.
As always, i have learned few thing from this bake:
1 - Never Underestimate the significance of Weighing Salt.
2 - Handling Fermented dough as if a new born baby, during inverting onto the baking stone / surface
3- For my gas oven: always switch the top elements on after 10 minutes of covered baking, as the bottom gets charred way before the top is browned.
4 - Always give the natural yeats time to do their work, hasting them with commercial yeast will reduce flavor.
Though it may sound weird, but it is a mega Batard, more like Batard a la Miche.
Ingredients:
200g Whole Rye Flour
600g Whole Wheat Flour (Half of which is bread flour)
200g White Bread Flour
200g All Purp
2 tablespoons fine Sea salt
2 Tablespoons Thym
100g starter (85% hydr)
1/2 teaspoon inst. yeast (in the final dough)
All in all, it is 75% hydration dough, with wholewheat flours as Soaker, and White flours as Biga.
This is a late 50% Wholewheat loaf i made:
