October 6, 2024 - 12:35pm
Whole Whole Wheat
My first 100% whole wheat naturally leavened loaf - 50/50 split between Cairnspring whole grain and local bakehouse (Zingerman’s) whole grain. While there are some areas for improvement, it turned out pretty well overall. Most importantly, my bread obsessed dog (Pharaoh) approved!
Share
Darn nice looking, both the loaf and the dog!
Did you cut into the loaf too soon? (I would probably have done the same)
TomP
Thanks! I had to do some other things once it got out of the oven, so it sat for a couple of hours before slicing. Otherwise, I would have definitely cut into it early!
looks wonderful! Fantastic crust color. How many slices did Pharoah eat?
Rob
He begrudgingly shared two slices with the other pups!
Lovely looking WW loaf. Any more details about the baking process you can share?
Since it was my first 100% WW loaf, I figured I would start with a lower hydration, learn from it, and then be able to adjust with future loaves. As such, it was a 70% hydration loaf (I even made a levain at 70% hydration to make the math simpler).
I autolyzed the flour overnight, because I had heard an extended soak for the bran made for a softer crumb. Since it was my first loaf, I cannot really say whether or not it made a difference - but I liked the end result. My levain had just a touch of turbinado sugar to help get the starter going.
For the final dough, it was 2% salt, and about 6% honey. I went with more honey to create a bit of sweetness in the loaf. In my next loaf I might dial that back a bit. I did like the flavor the honey added, though. It bulk fermented in a proofer set to 84 degrees for about four hours (50-70% rise). I then pre-shaped and shaped the loaf, then put it in the refrigerator overnight to cold ferment.
For the bake, I preheated at 500 degrees for an hour, then baked for 20 minutes with the lid on my pan. It then baked at 480 for an additional 20 minutes with the lid off.
The overnight autolysis might be a good thing to try. Maybe including the salt?
I have been able to improve bit by bit my 100% WW loaves, but the crumb is still a little crumbly, especially a day or two after baking, so this might help.
Very good for a 1st attempt at 100% WW. Update on any further refinements you find work.