This is a whole Wheat Multigrain I baked in a pan lately, only with no yeast added. Looks like my parents are starting to appreciate Sourdough leavened breads!
Lately , I learned a new trick. To know that a loaf is ready, I tapped on the bottom of the pan. When i heard a hollow sound, i baked it!
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What recipe did you use?
David
Nice baking Khalid! Three good looking loaves you've got there. I'm curious as well about the recipe you used.
Franko
Pan loaves are so great when it comes to slicing convenience, the whole grains look very delicious.
Sylvia
Thanks David, Franko, Paul, and Sylvia! The Recipe is that of Hamelman, only with yeast being left out, and the dough retarded overnight. I upscaled the recipe to 2.3 kg total dough.
I agree Paul, Wholegrain loaves have been my family's favorite for quite sometime now.
Hi Khalid,
that soft and even crumb demonstrates perfectly fermented dough. Great work
Andy
I spent the weekend baking Christmas bread (cheese bread) in loaf pans. As much as I love hearth breads, there's always the pleasure that a tinned loaf gives (and so much easier for making sandwiches!).
Larry
Thanks Andy! Did you notice the last sentance? Tapping on my loaf guided me as to when the dough is ready. Do you know of this trick?
Larry, thanks! Iam baking in pans beacuse they hold much more dough in my oven.
New one to me that, Khalid.
I tend to tap the side of the baked loaf, just underneath the top of the tin [ie the least well baked part!] Tapping the base of the baked loaf can lull into a false sense of security!
Best wishes
Andy
I meant Tapping the base of the proofed dough prior to baking.
Yep, I'd got that Khalid,
Sorry, if I was unclear, but, I meant that I haven't heard of that technique
BW
Andy
Hi Khalid, really nice bread. Your breads look very earthy, and smell beautifully. I have a good nose, in case you're wondering. The tapping along with the visual cues,provides another piece of information i guess. Did it take a long time to develop the feel, if that is the right word? I have finally gotten the finger poke test to work for me, after repeated tries and some vague sensory memory. Anyway, your breads tugged at my strings, whole wheat and all. Ray
I'm beginning to appreciate the softness of well-made wholemeal bread. Very good, Khalid!
Thanks, Ray! It took some while to get the poke test right, but i'am learning new ways to finding out the right time for baking, especially for sourdough.
Thank you Nico! It is soft, but will stale quicker if it is sourdough only.