Hello,
I have been experimenting Ken Forkish's FWSY recipes, and whilst I had a reasonable success with the overnight Poolish bread (100% white), I'm struggling with the Saturday Bread (%75 wholemeal).
I have been following the recipe fully (bought a thermometer for the water temperature etc.). Main problem appears to be denser bread in comparison to pictures shown on the book. I know they are probably the "perfect" ones but I'm trying to get close to it. While they taste pretty good, this dense structure also makes it a little bit "doughy" in my opinion. For example, even after my bread is fully cooled to room temp (after 3-4 hrs), when I slice it knife is not 100% clean (i.e. some dough sticks to it, like a thin layer).
According to the 75% wholemeal bread recipe, 80% hydration is required. This level is 72% for the 100% white flour version. After number of attempts to get it right, I have decided to reduce the hydration a bit, as I suspect my bread is a bit "too wet". So I went with the hydration level used for the white bread (72%) but used a 50:50 mix of white/wholemeal flour. Looking at recipe mixes I think Ken would use around 76-77% hydration, so in my opinion I reduced the water by 5%. Overall the dough felt less wet and it was easier to handle in comparison to previous ones I made.
I have been using Allinson Strong White Bread flour (12% protein) and again Allinson Very Strong Wholemeal Flour (13% Protein). In an attempt to use similar protein level flours as described on the book, I previously tried Allinson Plain Wholemeal Flour (%12) but this was a disaster (created a very flat bread). I use Allinson easy bake yeast (instant) for all my baking and bought a new one to eliminate yeast related questions.
Anyway, I bake my bread for 25-30 mins in a Dutch oven with the lid on, at 250C (fan assisted), and another 15-20 mins without the lid (I don't alter the temp).
I would very much appreciate if you could let me know your thoughts/tips in getting this right. I think my breads turning a bit denser with somewhat doughy texture is inter-related.
Some notes:
I normally knead by hand and do 3-4 folds as per the instructions, but on the last 2 times I used a stand mixer and kneaded the mixture for a few minutes (5-6 mins), and then gave some folds within the first couple of hours. So I suspect it is not kneading.
I also do the finger test to check if the bread has had enough time for final proof (i.e. doesn't spring back quickly and fully).
From the photo, looks OK to me. Whole grain is going to be a denser bread with more body. Different than "fluffy white bread".
all by itself but at least you have pretty close to his room temperatures to work with. Knocking 5% of the water off is a good place to start but getting it as wet as possible will only help to replicate the pictures.
Thanks for the comments.. I think my main challenge is to find the right balance for the flour/water ratio. When used lower protein wholemeal flour (12% vs 13%), resulting bread was heartbreaking:) In fairness it did say on the package it was for biscuits/cakes etc. but I mainly went on the protein % and it must be the type of wheat - just was not good at all.
Do you see any signs of under kneading/proofing here? Or not making a good enough tight ball?
isn't with the baker. If it tastes good then it is a complete success for this flour and hydration.
Don't understand the reason to trouble shoot this one. Just put up a batch of orange marmalade from pruning a potted orange tree here in Austria. It would go nicely on top. :)
... that you got this kind of light, springy loaf from British flour, actually! I was in the UK recently for a six week trip and tried to bake while I was there. I was a bit frustrated, to say the least! :)
Keep tweaking a few things (mixing / development method, hydration, fermenting and proofing times and temperatures, etc.) and see what difference each tweak makes to the bread. Meanwhile, enjoy it!
OK - based on good comments of bread enthusiasts/professionals I think I will accept that it is good enough for now. But of course I will continue experimenting.
One other question - since my dutch oven is a little larger than what's recommended by KF, I started making one large loaf rather than two smaller ones. I have kept the temp. etc the same but increased the baking time by additional 5 mins or so with the lid on, and didn't change the duration for the second part (where I continue baking with no lid for 15-20 mins). Do you think additional 5-6 mins gives enough time or would I get any benefit from increasing a bit more? I think I cannot increase the 2nd part too much as it gets pretty dark in about 17-18 mins.
Many thanks for your comments.. Oh, maybe I can try 50:50 with Canadian White Flour and Allinson Wholemeal, that might work quite nice..
turn back the heat a little bit. I would add more than 5 minutes to the baking time.