100% WholeWheat holes- Success

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Srishti on 2 Mar 2007 at 14:58

Thank you Jane, JMonkey and Tom,

I finally had sucess getting decent (not as big as Jane's) Holes in my whole wheat Sourdough!!! The taste was definitely much superior to my previous attempts :)

ab

I also made a hazelnul & a seeded bread with same dough. They looked gorgeous but did't have any impressive holes:

cde

Those are beautiful whole wheat loaves. I may bake whole wheat tomorrow. I'll be extremely happy if my loaves come out looking that good.

Those breads certainly look good. I am reminded of the times when I used to browse thru the Kyle's Kitchen website and drool at the lovely breads there. Your breads are making me do that too.

Nice job Shristi! I did not get nice holes like that with my desem and you are inspiring me to try Jane's recipe also. Beautiful fruit/nut loaf too - they look very tasty.
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staff of life on 7 Mar 2007 at 17:20

I made a walnut-wheat levain today, and because two of my children were home sick, I forgot about it a bit when it was proofing.  I slashed it ever so gently and put it in the oven, sure I would have a flat, wrinkly loaf, but, no!  I was amazed with the holes (if I were more computer savvy I would put a pic up) and had I not known better, I would think it were a bread with a very high hydration.

Hi Staff of Life,

Many times I too wonder when is a good way totell when your dough is overproofed.

I don't completely trust the finger-poke test with 100% Whole Wheat! It always seems like the holes fill in slowly.... even if I have recently kneaded it 1/2 hour ago....

Yesterday, I made a sandwich bread (enriched & yeasted "not-sourdough") and I was distracted with work etc. I think the whole proofing from the end of kneading till baking of the bread was almost 7-8 hours or more. I was afraid it was going to deflate.... But it was the highest risen loaf I have gotten.

I even slashed it pretty deep and it didn't deflate *_*

So was I underproofing all my other loaves???

 

I wonder if the proofing test has to do with where you rise it.  If I'm making something freeform and just rising it on a baking sheet, and I let it proof to the same extent that I would let it in a couche, I end up with flabby, wrinkled loaves.  But not so with the couche.  Has anyone else noticed this?
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staff of life on 9 Mar 2007 at 13:41

Srishti--

What is in your seeded loaf?  It looks dee-lish!

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Srishti on 9 Mar 2007 at 16:49

Hello StaffOf Life

The seeded loaf has roasted Flax, Sesame, & pumpkin seeds!

That's so funny--I actually just made a rye sourdough with pumpkin seeds, and it was so good, I was thinking of adding flax! Do you chop the pumpkin seeds a bit in the food processor or leave them whole?