Is there anything better in the world?!
I've looked for fixes for having a gummy crumb, such as slicing after the bread has cooled and baking longer, but they haven't worked for me.
My problem seems to be related to whole wheat flour. I have KAF bread flour and KAF whole wheat flour. Following the basic bread recipe on this site, but changing the flour type, I made two loaves using half bread flour and half whole wheat flour. They had a pretty wet crumb, but they were still good enough to eat. Whenever I try using all whole wheat flour, it's like biting into a gross wet sponge, and this problem has happened at least 3 or 4 times, every time with 100% whole wheat. Given the pattern, if I use only bread flour, then I assume my bread will be less gummy. But I only want to use whole wheat.
Most threads about a gummy interior suggest using an instant read thermometer, but I'm not sure if it would help my problem since I baked 100% whole wheat loaf for almost 2 hours once at 350F and waited the next day to slice it, but it was still too gummy inside to eat.
One problem I have with working with only wheat flour is kneading. The dough appears coarse and tears easily. It never passes the windowpane test, no matter how much I knead. It tears apart like dry playdough. Using half bread flour and half whole wheat, the dough is a bit more elastic. Since hand kneading was giving me trouble, I tried following the NYT no-knead recipe with only whole wheat, but I get the same results.
I've tried using a loaf pan and baking on a tray with parchment paper. I'm using also using instant yeast. I also used a generic store brand whole wheat flour a few times, and the gummy texture was the same. Tried with and without vital wheat gluten and no changes.
I love white sourdough but always come back to the fact that wholemeal is more healthy for me (and my wife) because we eat so much! Wholemeal (wholewheat in USA?) is harder to work with, has less gluten, rises less but does taste good.
I notice many wholemeal recipes have a fair percentage of white bread flour (I have used 30% white to improve the rise and crumb) but I wonder how many people actually use wholemeal only?
The loaf in the photo is probably not my best example as it is slightly under proved and made from a very young starter, but boy it tastes so good! It is a very small loaf made with 200g of wholemeal flour and 60g of wholemeal rye levain.
Anyone else make wholemeal bread (or even mini loaves!) ?
Hi everyone, a bit late introduction as I've already added comments here and there... Got a few sourdoughs under my belt, if anyone cares to have a look at my collection.
Any questions or comments welcome. Happy baking!
Thought I'd share some pictures of my first bake with the Sperry Organic Bread Flour I recently purchased. I bought a 50 lb. bag (for $37) so I was really hoping it made some good bread. I am really happy with how these loaves came out!
After a couple disappointing attempts at batards and baguettes, I thought I'd go back to my old faithful banneton/brotform (difference?).
I have had the most success, thus far, with a recipe from a website called "The Perfect Loaf" by a guy named Maurizio. These loaves were made using his "My Best Sourdough Recipe" and I couldn't be happier with how they turned out with this new flour.
The only adjustments to his recipe I made were (obviously) the flours (I used the Sperry Organic Bread Flour and KA whole wheat in place of his recommendation), water temp (I just used room temp, not 90 F), and final bake temperature. I baked in a cast iron dutch oven, lid on for 20 mins at 475 F, then lid off for another 25 mins. Probably very minimal effect.
Anybody else used this flour? Opinions?
Anybody else familiar with Maurizio's site "The Perfect Loaf?" Is there another recipe of his I should try?
I appreciate your thoughts/advice!
i have a Nutribullet which i am using for me sourdough starter milling. i also have a blendtec but havent tried it yet, i think it needs an attachment. i am planning to make wheatberry, speltberry and some rye breads. ialso want to try french type all purpose flour but i think this is more expensive than buying berries and there is no way to make it?
so i think i need to sift out the hard bits and use that for starter and the rest for bread flour. what do i need? is it a huge powerdy mess? how long does it take? if i sift out the hard bits can they be saved before using them? i guess i can start a new starter by feeding the other grains to some exsisting rye starter and just feed it somehow?
Hey folks, just thought I'd let you all know that I've put up a new video and blog post. This one features a Tartine style loaf made with a fairly wet dough and a third wholegrain flour. Nothing too fancy, but should be interesting for those who like playing around with higher hydration doughs. I'll go ahead and embed the video here so you don't have to leave TFL to watch it, but here's a link to the actual post for anyone that's interested in reading the more detailed article that accompanies it. I hope you all check it out! Cheers!
I've just made some great nann breads, now I want to try corn bread and have looked at the The Fresh Loaf recipe.
I'm missing something I'm sure but what is 1/4 sugar and 1/3 veg. oil? 1/4 what? Lb. oz. gm. pint?
Please help a dud!
Happy today - I baked my biggest single batch for the pre-order customers, and everything actually worked out! It was 13 loaves of Rye Sourdough using Peter Reinhart's recipe from Crust and Crumb (with a few minor modifications). Over 10 kg of sticky rye dough and Max (the 30 quart Univex mixer) handled it without a whimper or a wobble, even at almost speed 2 for six minutes. The dough was strong and elastic and I was SO glad I didn't have to mix all that by hand. I hate dealing with dough that has a high rye flour content; it's so sticky!
This recipe also has a very high percentage of pre-fermented dough. First stage is a rye sponge using only rye flour, water and starter, then bread flour is added after the first stage is bubbly to form a firm starter. This ferments in turn and is then retarded in the fridge overnight. Next day I mixed the dough, let it sit for around 3 hours in the cooler basement (we're having a little heat wave here on the West coast) then shaped it, put it in baskets and bannetons, then into plastic bags to sit again at basement temperature for another 2.5 to 3 hours. Into the fridge for the night.
Next morning (today) I heated the oven with granite stones to 475F, popped the loaves onto peels, scored then into the oven. Five minutes at 475F (with steam), then down to 450F for another 30 minutes. The loaves had an internal temperature of around 210F when finished. I even managed to bake one loaf just for us, so I'll post a crumb photo maybe tomorrow when I slice into it. But so far, very happy with every stage of this one!
I had to use nearly every basket and banneton I own for this big batch! This is the dough after spending the night in the fridge.
Beautiful dough - flecks of nigella and caraway seeds
Loaded on the peels, ready to go in the oven.
Scored and ready!
Part of the first batch, cooling. I can only just fit six of these round loaves on the stones at one time. If I baked them in the iron pots I could have done eight at once but would still have had to do two bakings. I like this bread better on the stones (not sure why).
Here's one of the basket-risen loaves. The one at the top of the post was proofed in a banneton. I like the shape of the banneton loaf better and, of course, the flour markings from the canes makes it look nice too.
Stay tuned for crumb shots! Wish I could post aroma... :)