A simple yeasted roll recipe from King Arthur with 67% whole wheat content.
I made this recipe recently when I needed a quick bake and I was really surprised at how well they turned out. A nice fluffy, soft crumb and pleasant mild wholewheat flavour.
A few recipe notes:
I used 7g IDY, mixed with the flours
Bread flour - Marriages organic strong white
Taking it easy and testing some yeasted recipes. This one is from KAF website https://www.kingarthurbaking.com/recipes/marble-rye-recipe
Slight modifications:
Less caraway. 1 tablespoon is just to assertive 🙂
Instead of potato flour I used small boiled and mashed potato (68g)
Didn't use milk powder, instead I added 4 heaping tablespoons of plant based kefir (from homemade soy milk)
I made dark and light doughs separately.
Sourdough Bread for Zojirushi Dual-Paddle Bread Machines
(and other bread machines with a user-programmable cycle, sometimes called "Home Made Cycle")
Version 3.4
23 February 2022
(by troglodyte)
Introduction
Australian Beaufort Red Spring Wheat was ground this morning after being kept in the fridge to counter the heat that the milling has on the fresh flour. The flour was hydrated with the water and left to stand for for 30 minutes this was then placed in my noodle mixer and another 20 g of water was added as it seemed quite thirsty. The compressed yeast was added and after incorporation the butter was added and lastly the salt was added.
This is Debra Winks 100% whole-wheat sandwich loaf. I've previously baked this in the Pullman pan sans lid, but my family prefers the square cut of the lid version. Increased weight from 800-gram to 900-gram and test baked. I'm happy with the result. Shaped into a blunt cylinder, I let the dough rise in the final proof to about 1.25 cm (1/4 inch) from the rim and slid the lid into place.
A follow up on a sweet stiff leavain bread after the first attempt produced a decent loaf but with large mysterious cavities in the crumb. For comparison I used my usual country bread recipe and did a second control version with the normal levain minus the sugar. Both doughs got the same autolyse and coil folds and a 4 1/2 hour bulk ferment.
There are pictures in this thread of the YW and levains
https://www.thefreshloaf.com/node/70160/yw-challah#comment-505885
The crumb is very much like the Hokkaido bread!!! Wow that 10 min intensive mix really worked. So tender and light and so fragrant. Amazing bread
Here is the video I made recently to show the steps involved in making my 100% whole wheat sourdough Hokkaido milk bread.
Please enjoy.
You might enjoy reading the article I wrote for Breadtopia Whole Wheat Sourdough Hokkaido Milk Bread
Benny
This is the video I just created to show how I’m currently shaping and scoring my baguettes. There are so many different ways to do this and I don’t pretend to be a master of any of them. I am using the technique that Scott Megee shows in his video and this is only my second time using it. I am quite pleased with the quality of the baguettes I made using this shaping method.
Hope you enjoy the video.
Benny
