I make a 100% whole-wheat sandwich loaf in a 330mm Pullman pan (no lid). The dough has egg, milk, honey and roasted walnut oil. Steam is not required for this bake as most of the rise occurs during the final proof. I don't count the honey or oil as part of the hydration, only the water, milk and egg. This is an 800-gram loaf.
The original recipe is from Debra Wink and published in Hamelman's Bread 3rd Edition. l had to tweak it due to our whole-wheat flour is only 10.8% protein and the recipe calls for 14%. Debra Wink has tweaked it further and is now using about 16% protein. I've had to use some VWG to raise the protein to get this rise. Look up Pearson's Square for the formula to calculate the amount of VWG required. I also prefermented 5% of flour to spoof the flavour. Feel free the eliminate the VWG and levain. This a link to my spreadsheet: https://www.dropbox.com/s/dve64jpyikz69qz/100%20percent%20Whole%20Wheat%20Sandwich%20Bread%20with%20WW%20stiff%20Levain.docx?dl=0
I too haven’t found it necessary to steam my bakes of pan enriched loafs. I do however do an egg wash on the top which I think helps delay the setting of the top crust.
The presence of sugar and fats in bread dough will increase the starch gelatinisation temperature, thereby delaying the setting of crust/crumb and extending the window for oven spring. The more enriched the bread, the greater the effect. Whether baking with steam will be of benefit in this case...it depends on a) how much oil/sugar is add, and b) whether the rationale for adding steam is to assist oven spring.
Actually, the simplest way to find out for the bread in question and your oven may just be to bake the same loaf, once with steam and once without.
Yes, I was thinking of doing 2 bakes. I am trying to minimize oil and sugar and maximize whole grain percentage of flour and yet bake at 400f in an oven needing only 15 min preheating. Goal- get a soft sandwich bread as “lean” as possible (lowest in calories). I did find that adding sautéed onions (48gr and 4 t olive oil, microwave 90 sec , covered) to 480 gr flour helped a lot.
I use about 24 gr molasses (sugar) and 1.5 TB olive oil (20gr) to about 400 gr flour (60%freshly milled whole grain). The whole grain has been sifted and the bran ground 3 times in Komo grinder; then autolysed 2-3 hr-water,salt, ww flour.
I make a 100% whole-wheat sandwich loaf in a 330mm Pullman pan (no lid). The dough has egg, milk, honey and roasted walnut oil. Steam is not required for this bake as most of the rise occurs during the final proof.
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I don't count the honey or oil as part of the hydration, only the water, milk and egg. This is an 800-gram loaf.
Gavin
That is a beautiful loaf!
I have baked my current loaf without steam at 400F.
So, would you say that if I get the rise to what will be the final height of the loaf that
steam will not be needed?
You will get a little rise in the oven, but most will be during the final proof.
Can you send your recipe, if it is not too much trouble?
The original recipe is from Debra Wink and published in Hamelman's Bread 3rd Edition. l had to tweak it due to our whole-wheat flour is only 10.8% protein and the recipe calls for 14%. Debra Wink has tweaked it further and is now using about 16% protein. I've had to use some VWG to raise the protein to get this rise. Look up Pearson's Square for the formula to calculate the amount of VWG required. I also prefermented 5% of flour to spoof the flavour. Feel free the eliminate the VWG and levain.
This a link to my spreadsheet: https://www.dropbox.com/s/dve64jpyikz69qz/100%20percent%20Whole%20Wheat%20Sandwich%20Bread%20with%20WW%20stiff%20Levain.docx?dl=0
Sorry, that was the word doc. Here is the spreadsheet. Download it before mucking around with it (you can alter any of the orange cells.).
https://www.dropbox.com/s/7pw535f8ibmx5im/WWSBread%20with%20stiff%20levain.xlsx?dl=0
Thank you for the recipe..l am studying it now.
I too haven’t found it necessary to steam my bakes of pan enriched loafs. I do however do an egg wash on the top which I think helps delay the setting of the top crust.
Benny
The presence of sugar and fats in bread dough will increase the starch gelatinisation temperature, thereby delaying the setting of crust/crumb and extending the window for oven spring. The more enriched the bread, the greater the effect. Whether baking with steam will be of benefit in this case...it depends on a) how much oil/sugar is add, and b) whether the rationale for adding steam is to assist oven spring.
Actually, the simplest way to find out for the bread in question and your oven may just be to bake the same loaf, once with steam and once without.
Yes, I was thinking of doing 2 bakes. I am trying to minimize oil and sugar and maximize whole grain percentage of flour and yet bake at 400f in an oven needing only 15 min preheating. Goal- get a soft sandwich bread as “lean” as possible (lowest in calories). I did find that adding sautéed onions (48gr and 4 t olive oil, microwave 90 sec , covered) to 480 gr flour helped a lot.
How much sugar and fats is in your current recipe? I would guess that the effect of the sauteed onions is mostly from adding more oil.
Additives to consider for minimally enriched but soft sandwich bread:
- scalded flour/pre-cooked flour/pre-gelatinised starch (i.e. water roux, yudane, tangzhong etc.)
- skimmed milk/skimmed milk powder/instant nonfat dry milk
- egg white
Wholegrain bread and baking soft/light/high-rising wholegrain bread is a whole another topic.
I use about 24 gr molasses (sugar) and 1.5 TB olive oil (20gr) to about 400 gr flour (60%freshly milled whole grain). The whole grain has been sifted and the bran ground 3 times in Komo grinder; then autolysed 2-3 hr-water,salt, ww flour.
I will certainly try the additives. Thanks !