The Fresh Loaf

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RWC SD - 50% Whole Wheat

rgreenberg2000's picture
rgreenberg2000

RWC SD - 50% Whole Wheat

Ok, time for my weekly bake, so I thought it would be a good opportunity to up my Whole Wheat percentage to 50%.  Just to make it impossible to compare at all to previous bakes, I thought I'd also do my first overnight pre-mix (a la Trevor Wilson), AND up the hydration from my usual 68% to 75%.  Nothing like changing lots of variables all at once! :)

Overall, it went ok, though I did not like starting with cold dough, and had to fight the my wetter dough when it came time to pre-shape and shape (practice, practice, practice!)  My times were off (as expected with the cold start), but for the most part, things moved along at a similar pace to my usual bakes.  One loaf didn't spring a ton, but the other was decent.  The one loaf that I have cut so far has a crumb that I like (as I've called it before....and all-purpose crumb.)  The final judgement will come from tasting it, but that will have to wait until tomorrow.

Some pics.......  The larger of the two loaves out of the oven:

The smaller of the two loaves sliced:

I'm still getting a bit of a grassy smell (hard red spring wheat), and I'm not sure if this is normal, or just this batch of wheat berries.  I'll check back with a taste note tomorrow.

Thanks for looking!

Rich

Comments

rgreenberg2000's picture
rgreenberg2000

So, I guess I was in a hurry when I posted, and I forgot to put the formula up..... so:

633g AP Flour

572g WW Flour

240g Starter (50/50 WW and Rye)

874g Water

24g salt 

I really enjoyed the flavor of this bread.  The fresh WW really adds some depth (with that grassy note!), and upping the percentage to 50% really puts the WW flavors front and center.  Also, that 60g of rye from the starter provides a subtle, but distinct flavor in the bread that I really like (makes me think "hearty".)  I took one loaf to a beach getaway with friends this weekend, and was pleased that the two loaves of commercial bread were still unopened by the time we left. :) 

Bake on!

Rich