Dipped my toe into whole grain bread making. I used the following recipe. It was tasty, it was soft. I wish it had risen better and there was no oven spring.
Poolish:
300g water.
300g. white whole wheat flour (Kroger)
7 g instant yeast (Red Star, 1 envelope
Mixed and set aside, covered, until many leeeeeeetle bubbles appeared (about 3 hours).
Whisked together
340g water
1 large egg
20g salt
24g honey
30g vegetable oil
Mixed into poolish.
Added 700g flour and 7g Bob's gluten
Kneaded 5 minutes then let rest 10 minutes in refrigerator.
Took out and kneaded 10 minutes and did a bulk rise, 1 hour.
Folded and rose 1 hour.
Cut into three chunks and bench rested 15 minutes.
Formed loaves and proofed in pans 2.5 hours.
Baked at 420F with steam, 15 min.
Removed waster pan and baked another 20 minutes.
Removed and cooled.
As I said, the bread isn't a brick. It's tasty. It just didn't spring in the oven and I think it could have risen better. How can I adjust this without changing the flour or yeast brands? I also don't want to buy a "proofing box".
"Added 700g flour..."
Was this also white whole wheat ("WWW") flour? If it was, you might need to increase the overall water to hydrate the dough properly.
If it wasn’t, try fully developing the non-whole wheat portion of the dough first, then mix in the WWW poolish.
"Took out and kneaded 10 minutes..."
Have you tried kneading longer? Whole wheat dough often needs extra time to fully develop.
Here’s 👇👇👇how I usually handle 100% whole wheat dough—hope it helps!
https://www.thefreshloaf.com/node/71297/20221020-simple-100-wholewheat-bread-clas
Yippee
The recipe is 100% whole wheat. I do not want to reduce it to being less than 100% white whole wheat.
in the link above was also 100% whole wheat. So you can apply many of the techniques I used to your recipe.
P.S.
But if you’re not using CLAS like I did, making a decent 100% whole wheat bread in just a few hours is unlikely - unless you use something else to condition the dough. You’ll probably need to autolyze for a looooong time and/or significantly increase the dough’s hydration, plus properly develop and ferment the dough to achieve good results
Yippee
How much hydration? Define "properly develop and ferment"--what are the parameters beyond vague terms? I have to deal with family members not fond of sourdough.
"How much hydration?..."
It depends on your flour. The key is to let the dough dictate how much water it needs—exactly as I explained in my post.
"Define "properly develop and ferment..."
For me, a whole wheat dough is properly developed when its gluten is strong, and the dough is both pliable and extensible. Proper fermentation results in a loaf that’s tall, airy, and has the mouthfeel I’m aiming for.
"Family members not fond of sourdough..."
Because of???
If their concern is tanginess or sourness, let me assure you that CLAS delivers excellent flavor without the sourness—unless you intentionally manipulate it to create that profile.
How long have you been baking bread, and what kinds of bread do you usually make?
Did not see how much is risen between the mixing. An important detail. Enjoy!