Does anyone have a good sandwich bread recipe they can suggest? I've tried a recipe that's around 85% whole wheat and had issues with it in terms of oven spring and taste (too "wheaty" for lack of a better term).
I always have a loaf of this sliced in the freezer and it's been a huge hit with anyone who has tasted it. If you want more WW flavor, replace up to 30% of the flour with WW. If you go higher than 30%, you might want to replace the white with high gluten flour (bread flour).
Admittedly I haven't perfected it yet.. it uses white hole wheat flour which has a milder taste.. If you make it, post some pictures and let us know.. I hope to try making it again in the next few weeks..
I've tried this one. Definitely struggled with it, even dialing back the hydration a bit. I think you have to master his "slap & fold" technique to really get the strength needed for good oven spring.
do a 50/50 and the hydration would depend on what flour you use. In Europe about 71% in the USA and if in N. America about 75%. Folks will like it and you can take bows!
...using the optional vital wheat gluten. I don't find it too dense or "wheaty."
I modify the recipe slightly by making an overnight soaker of 240g WW flour, 3g salt, and 190g water and deducting these quantities from the final dough.
80% white, 20% stoneground wholemeal...
My best selling tin loaf is 50/50 though.
-Gordon
I like Hamelman's Rustic Bread - 80% white; 10% rye; 10% whole wheat or
My 3 seed whole wheat - 50% white; 50% whole wheat with flax, sesame and sunflower seeds in it
both are yeasted breads baked in tins and are good for any kind of sandwich.
I always have a loaf of this sliced in the freezer and it's been a huge hit with anyone who has tasted it. If you want more WW flavor, replace up to 30% of the flour with WW. If you go higher than 30%, you might want to replace the white with high gluten flour (bread flour).
https://youtu.be/0I4kv59fbhA
Admittedly I haven't perfected it yet.. it uses white hole wheat flour which has a milder taste.. If you make it, post some pictures and let us know.. I hope to try making it again in the next few weeks..
https://www.theperfectloaf.com/whole-wheat-sourdough-sandwich-bread/
I've tried this one. Definitely struggled with it, even dialing back the hydration a bit. I think you have to master his "slap & fold" technique to really get the strength needed for good oven spring.
do a 50/50 and the hydration would depend on what flour you use. In Europe about 71% in the USA and if in N. America about 75%. Folks will like it and you can take bows!
I think I'm going to try 50/50 and see what happens. I'm a little confused by your Europe vs USA hydration numbers, can you clarify?
European flour or North American flour. North American flour soaks up more water than European.
Thanks!
...using the optional vital wheat gluten. I don't find it too dense or "wheaty."
I modify the recipe slightly by making an overnight soaker of 240g WW flour, 3g salt, and 190g water and deducting these quantities from the final dough.
http://www.sourdoughhome.com/index.php?content=100percentwholewheat