![]() 11-11.30 am Preheat your oven to 500 F, place a challenger pan with the lid inside for 45 minutes – 1 hour.If the dough springs back slowly, like it’s waking up from a long nap, and your poke leaves a small indentation, it’s ready to go. If the dough springs back right away, let it rise for a few more minutes. Give the dough a gentle but assertive poke. Perform poke test to check the readiness.It could take little more or less time( depending on the temperature on your kitchen) Let the dough to proof for 1 hour at 78F/25C(could be little more).Clip both sides of couche with clips to help it to hold its shape. Now transfer shaped dough onto a proofing couche sealed side up.Generously sprinkle proofing couche with whole grain flour to prevent sticking.Spray it generously with water and roll it in the mixture of seeds, or just regular oats.Starting at the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough.Use a dough scraper to flip it over on to a work surface so the floured side faces down. 10.30 am Dust the dough with whole wheat flour.Let ferment the dough for 1 hour and 30 min at 76F/24C.Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated and gluten will get stronger, The dough should come up together, During the autolyse the flour absorbs the water, becoming fully hydrated.8 am mix water with yeast, flour, all soaker and sourdough starter, cover, let it rest 30 min for autolyse.10 pm pour hot boiling water over the seeds, cover, let them soak overnight.Learn how to make starter from scratch here.10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let sit at room temp 74-78F until in about 8-10 hours starter reaches its peak (triples or more in volume).85g stone ground whole wheat flour (34%).I was using whole wheat berries, barley, millet, flex seeds, sunflower seeds. The recipe was adapted from the book “Bread” by Jeffrey Hamelman. And if you mix it all together in the morning, by lunch time you will have hearty and delicious loaf of bread. It is made with sourdough starter and small amount of yeast. It contains healthy and great ingredients, and it is also very delicious. I usually buy this bread at a local grocery store If I run out of my own (this doesn’t happen often:). Here I want to talk about the artisan whole grain bread. I've also found if I start the sponge and something comes up, I can add the salt, cover it loosely, pop it in the fridge, and come back to it the next day.Living in the United States made me explore many types of bread. Sometimes I'll make it with melted butter, though I usually use canola oil. Since it's just 1/3 cup, it's good for using up what I have left over. I'll use brown sugar, molasses, date syrup, coconut sugar, or whatever I have on hand that I fell like using in place of honey. Sometimes I mill hard white white, sometimes hard red, or a mix. It also takes well to simple substitutions. I've made rolls brushed with butter, and today, my kid was asking to make cinnamon rolls, so half the dough made a loaf of sandwich bread, and the other half was rolled out for cinnamon rolls! They turned out delicious. The directions are detailed and great for beginners! My method is a little different, but not in any way that really matters. It's also the one I send to everyone interested in starting making bread. This is my go to whole wheat bread! I've been making it for quite a while, and there's a chance I've already reviewed it, but it's worth updating! I've found this recipe works very well with fresh milled flour, too, which not every whole wheat recipe does. I can see where it will add tremendous flavor and texture to the bread. I used sugar instead of honey because I usually do not like honey whole wheat bread, but next time I will use the honey. I think I will try add 5 minutes more bake time. Kept it at about 1 inch above the pan rim before cooking. I used the smaller pan and incorporated your notes. I ended up adding about 4 additional tablespoons of flour, but it was a pretty humid day. I had a piece plain, then I had a piece toasted. ![]() I still need to adjust for my climate, but your recipe worked!! Hands down it is a keeper. But, throwing caution to the wind, I proceeded because I want a healthier bread than what is available in the stores. I was skeptical, to say the least, about this recipe working with 100% whole wheat. I'm going to start with I've been baking bread since 1970. ![]()
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