The family has been asking for fluffy white bread, so lately I have been baking very fluffy, plain white rolls (actually a hamburger bun recipe). They love it. Go figure. Did sneak wheat germ in it though.
For a change, I thought I would try adapting one of Hamelman's recipes to see if I could make a light, but more nutritious loaf that also includes some sourdough starter. So, this is what I came up with:
The night before build levain and leave on counter overnight:
Bread flour: 72 grams
Water: 90 grams
Starter: 14 grams
The ingredients for final mix:
Bread flour: 288 grams
White whole wheat flour: 90 grams
Bob's Red Mill 7-grain cereal: 45 grams
Water: 191 grams
Milk: 50 grams
Honey: 34 grams
Oil: 34 grams
Levain: 162 grams (I just use all of it)
Salt: 10 grams
Instant yeast: 1/2 teaspoon
First I put the 7-grain cereal in the water and let it soak for several minutes while I assemble the rest of the ingredients. I then put everything in my bread machine and let it knead thoroughly until it window panes. I then take it out and put it in a cambro 2-quart container to rise. It seems to rise rather quickly as it was ready in 1 1/2 hours. (I think it has to do with the warm weather we are having. I suspect that when it cools down it will take longer.)
I shaped the bread and put in the loaf pan. Lately I have been shaping my loaves in 3 little boules and then putting them next to each other in the pan. For me, it seems to rise more evenly across the pan... except this loaf puffed up more in the middle anyways just to make a liar out of me!
I let it rise for an hour and then baked it at 375°F for 40 minutes. Here is a crumb shot:
Nice fluffy bread and the family seems to like it! Yay!
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I'm sure everyone will love how it tastes too. Bet they love the healthy part too even if it was put in with a light hand. Maybe it is best they don't notice:-) Well done!
The middle ball should always puff up higher than the others and if it doesn't there is something wrong:-) The two balls on the end can only push toward the center and up when they expand and the poor one in the middle is kind of forced to go up since that is the easiest path. I personally think it looks better with the middle higher.
Happy baking
For some reason, the dough was very happy this time and had great oven spring. It totally makes sense about the ends pushing the middle up. My last loaf was more sedate and it ended up more even across the loaf. I'm not complaining! Looks aren't everything!
Variety is the spice of life! True about the bubbles. Sometimes when I look at someone's crumb shot, it looks like rising bubbles frozen in place.
looking for a great toasting bread...not so much a crusty boule right now and this may be perfect. Just wanted to confirm, only 14 g starter? Im actually planning to bake it tomorrow and when i measured out it looked scant.
Thanks!
Yes, only 14 grams of starter. You leave the levain mix out overnight at room temperature and it should be nice and bubbly by morning. Be sure to let us know how it turns out tomorrow!
Ive typed 3 messages but they re being blocked:(
ill be brief since im tired of retyping the same message....LOVE this bread! Thanks so much for the recipe. Made minor changes but essentially stuck to recipe.
Looks perfect! Love the sesame seeds on top. I am going to have try it myself. Thanks so much for sharing your results!