whole grain formulas

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breitbaker on 30 May 2009 at 04:42

although i have been baking for many years with all sorts of pan breadds and hearth breads, i am relatively a newbie to sourdough (a couple months) I am looking for some solid formulas that are made with mostly whole grains...like i mentioned, i have made many pan breads (bernard clayton has some great WW or WG recipes for these) but i can't seem to come across a mostly whole grain hearth  bread that is predictable..many seem to work well until i stick them in the oven, and then...not much oven spring:(  I realize whole grains are naturally denser, but I'm looking for any and all tips on this..and I like simplicity! last nite i made a sourdough boule from rose levy's "bread bible" and while it rose beautifully throughout initial fermentation and proofing, once it got to the oven, it pretty much sat there...I covered it with a SS bowl, to steam, and removed it after the first 20 minutes, but to no avail...once it cooled, it did have good flavor and a soft/chewy crumb..and decent crust...so not a complete flop, but still not what i'm after...advice and comments, please!
 

oh, and i forgot to mention, i'm lookiing  for breads with a high percentage of whole grain...i'm not a purist, it doesn't have to be entirely l100% whole grain--i don't insist on formulas that use WW starter..altho if you do use one, i'd welcome some hints

Are you talking about the grain whole like in berries, or flour from whole grains? 

If "whole grain" means berries and not flour, any kind of rise is a miracle and many times not desired.  They are predictable, the more whole grain in a recipe the more compacted the crumb.

Mini

Hi I was wondering whether anyone has tried to access Dan's Design Worksheets from page 167 in the book  Bread Baking.  An Internet link to Wiley is provided but it would appear to me that one would have to be a registered teacher to use them.  I guess I could photocopy from the book if need be.  Thanks Bakerincanada