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Well this is my 2nd attempt at Jeffrey Hamelman's whole-wheat bread. The first turned out pretty well so my wife requested more (the best toast ever according to her). I started the pre-ferment the morning before work, mixed up the dough after work and then fermented/proofed. Unfortunately time was my enemy as I was unable to allow a full final proof. As a result I had some out of control oven spring action I think. No matter, tasted better this time than last! (different flour)

I had a good bake Saturday morning, but I ruined my oven in the process.

I was making two 1.5 pound loaves of hearth whole-wheat sourdough, and two more of the same, but sandwich bread. I was just ready to put the boules in, so I stuffed two oven mitts wrapped in aluminum foil into the vents to trap the steam. I put the boules onto the stone, poured two cups of boiling water into the steam pan and shut the door.

The steam, alas, found a way out -- right up through the digital readout and computer controls for my gas oven. The display started to blink in and out. I removed the foil and opened the door to let the steam out, but it was too late. It still works, but the dial and the readout don't match. When I've set it for 400, for example, the readout shows 280. And when it finally heats up, I get an F2 error, whatever that is.

So no pizza Saturday night. A fellow from Sears is coming by on Tuesday to fix it. I hope.

Dang.

Bread tasted good though. Oh well.

Good baking weekend, though one of my loaves was almost a disaster. (pics below)

I've been making two loaves of 100% whole wheat sourdough sandwich bread every weekend for our weekly bread. One goes in the bread box, the other in the freezer. Trouble is, we usually run out by Thursday. So this week, I made up the dough for my usual two loaves of sandwich bread and then made dough for a boule of 100% whole wheat sourdough, hearth-style. Pretty much the same recipe as the sandwich bread (flour, water, starter, salt, some honey, some olive oil), but I leave out the oil.

Everything was going great. After it had finished its autolyse, I added salt to the sandwich bread. Kneaded it up for about 20 minutes and then did the same for the hearth bread. Let them rise all morning (took about 3 hours),folded the hearth dough once, then degassed the sandwich bread for a 2nd rise while I shaped the artisan bread. Popped it in the fridge for an overnight retarding, and started cleaning up from the morning's bake: flour, starter, salt ... er ... salt.

I'd forgot to put salt on the artisan bread post-autolyse. Visions of eating sour cardboard for the weekend briefly entertained my thoughts, which led me to a quick decision. I pulled the shaped loaf out of the fridge, flattened it out, added salt, and kneaded it up a bit to mix the salt in. Let it rise again, then shaped, and popped it in the fridge.

As I suspected, the hearth bread didn't have a very open crumb. A 2nd rise does wonders for flavor and getting rid of the grassy whole-wheat flavors in the flour, but it also helps make the crumb more uniform. All the same, it's very, very tasty.

Also made pizza with roasted yellow pepper, turkey sausage and fresh basil (note to self: put the basil under the cheese next time!) and some 70% white whole wheat cheddar, dill and scallion rolls (tasted great with the grilled whole chicken for Sunday dinner).

Here's the Pizza:

Here's the boule:

And here's a shot of the interior of the boule. Like I said, kinda tight, but still tasty. Has anyone had much luck getting a seriously open crumb from 100% whole wheat?

Well, things are starting to look up for me in the bakery business. I may have an opportunity to go to just one job. For those who have followed my blog here, I have been working both a full-time and a part-time job for almost a year now. There was even a three week period when I had two part-timers.

I am presently working part-time at a local Mexican bakery that also does artisan breads. What an awesome opportunity this has turned out to be. I am in the process of talking to the owner of the bakery about going full-time and leaving my job with the railroad. Not a big railroad, so I don't make a huge salary like most think. It is very decent, though, and my boss is probably the best boss I have worked for. I hate to tell him I am leaving if things work out at the bakery.

But baking breads is a passion of mine. It is somewhat of a spiritual experience for me. Eventually I hope to run or own my own shop.

So those of you who pray to YHVH, keep me in your prayers. And for those who do not, wish me well.

I know my family would love it if I had one job. I could be home in the evenings and on the Biblical feasts.

gordon
keen de'el yeshuati