100% Stone Ground Whole Wheat Sandwich Bread

Profile picture for user Bob S.
Bob S. on 24 Mar 2014 at 10:45

This loaf was made with Gold Medal white whole wheat flour. It was baked in an oversize loaf pan (10"x 5") with the final baked weight at 2 pounds. The dough was quite slack (78% absorption). In the past, I have had less oven spring with stone ground flour (being fairly coarse in nature), but lately the volume has improved. Re-mix time has been reduced to 3minutes 45 seconds, with good results. And the flavor of the stone ground flour is superior to fine ground (in my opinion).

Bob

Profile picture for user gmagmabaking2

gmagmabaking2 on 24 Mar 2014 at 17:25

Inspired now... I want a loaf to look JUST like that!

The highlights of a re-mixed straight dough are:

  • All ingredients (except for sugar and salt) are mixed together normally in a stand mixer.
  • The dough is fermented in the mixing bowl for 2 1/2 hours.
  • The salt and sugar are added and the dough is remixed to optimum condition.
  • After a short rest, the dough is shaped and panned.
  • Proofing and baking proceed normally.

There is a more detailed description of re-mixing on my website at:

http://microbaker.yolasite.com/remixing-dough.php

The "Whole Wheat Bread" page on the same site also contains more info. I hope to put more formulas and and updates on my website soon (it has been neglected for too long!).

Bob