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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.

March 16, 2021.

I didn't get around to taking pictures of the loaf. But I wanted to share the baking set-up.  This was the first time that I've used an inverted bowl to steam.

Hi,

This may have been posted a million times but I can't find it.

I use the tartine recipe with 50% wholewheat and 50% white. 80% hydration. (800g water...so guess it's actually higher? maths not my strong point.

Recipe from https://www.youtube.com/watch?v=yLriqPTHhUM

It has very little semolina flour, so I decided not to post it into the semolina CB.

These go so well with curries (my fav chicken tikka masala gravy)

Makes about 6 - 8 naans, cooked on a cast iron skillet 

• 3g instant yeast 
• 100g warm water 
• 15g white sugar
• 40g milk
• 1 large egg, lightly beaten
• 1/2 tsp salt 
• 270 g all purpose flour
• 30g / 2 tbsp ghee or unsalted butter, melted

This is the 3rd time I’m making these buns and instead of a tz plain dough, I used potato in this batch. I realize after these came out from the oven that the soft cookie topping still needs more espresso in it, and I’ve to pipe more too! Good thing they’re super tasty even with mistakes. 

14 May 2021: I found a link within TFL with a similar bun from 2014 that's worth a try: https://www.thefreshloaf.com/node/39728/mexican-buns-aka-coffee-cookie-buns-aka-rotiboy-buns

I'm loving making breads with this interesting wholemeal - Eureka Wholemeal. It has bits of whole kernels, or I guess you would say cracked kernels, in addition to the usual bran (and germ!). I think it behaves more like a white bread flour in my baking, the dough has nice strength and doesn't seem to be hampered by the bran and tastes very nice.

...Feeling good Billie-Ray ! 

I have to practise making baguettes occasionally or I lose the mojo. Today was baguettes with poolish (Hamelman). They are the longest I can fit into my oven; I may have to drop off a few grams of dough to get them a bit thinner. I've put them into the freezer for the unexpected "drop-in".

Cheers,

Gavin.