Sprouted Whole Wheat bread with 100% sprouted flour

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Elle_ on 11 Nov 2023 at 11:53

Hello! Newbie here! 

I am new to baking with sprouted flours. I purchased Peter Reinhart’s book Bread Revolution, and have been enjoying “the read”, but struggle with getting my sprouted whole wheat dough to a windowpane stage. The gluten development seems inferior to regular wheat flour, and the crumb is more like a quick bread than a yeast bread. ☹️

In his book, Peter say’s a poolish is not needed, but I went ahead and made a sprouted whole wheat loaf using poolish. The structure of the dough was much more satisfying and it finally reached a windowpane stage and turned out better than  my previous try’s. I am using 100% sprouted flours. 

I would love to know your success story getting a chewy yeast bread using sprouted whole wheat flour. 

It isn't clear if you're using a sprouted flour or "pulped" sprouts in your bakes. 

I'm a fan of pulping my wheat sprouts in the food processor and using those in a bread. Reinhard's recipes for pulped breads always use vital wheat gluten (VWG) in them and think that is a crucial ingredient.

For example, the multi grain sprouted wheat pulp bread uses 85g of VWG per 907g of sprouted wheat pulp. It's a fair amount, but essential, I think for getting that window pane.

Thank you! :) 
My sprouted wheat is in a store bought bag. It might be worth experimenting with some added vital wheat gluten though.

I have been getting a nicer chewy texture with adding a poolish. I may even try an autolyse. I do want to try making a bread with pulped sprouts.. it sounds fascinating and I’m sure it tastes amazing! 

thank you for your feedback! 🙏🏻

Thank you! :) 
My sprouted wheat is in a store bought bag. It might be worth experimenting with some added vital wheat gluten though.

I have been getting a nicer chewy texture with adding a poolish. I may even try an autolyse. I do want to try making a bread with pulped sprouts.. it sounds fascinating and I’m sure it tastes amazing! 

thank you for your feedback! 🙏🏻

when kneading whole wheat dough.

Instead, I observe and tug the dough periodically during mixing to gauge its strength and pliability. Once it feels extensible and no longer appears stiff, I consider the mixing done. Following these steps allows me to create tall and airy whole wheat bread using 100% freshly milled flour without incorporating vital wheat gluten or other additives.

While my flour isn't sprouted, my approach might be helpful to you:

https://www.thefreshloaf.com/node/71297/20221020-simple-100-wholewheat-bread-clas

Yippee 

Check this thread. https://www.thefreshloaf.com/node/40502/peter-reinharts-sprouted-whole-wheat-bread
If you scroll down long enough you will see my posts.  It took ,e a couple of tries to get it right.  I usually like to mix some regular non sprouted flour in but you can certainly continue with the 100 %.  The timing is everything with sprouted flour.  I’m actually sprouting some grains as I type this for my next bake.