Half whole wheat is not bad

[Blues Heron]

not bad at all!

I did a sponge, for two hours, then made the dough, proofed, then rested in the fridge overnight. I must say it's nice to have firmer dough to work with after all these ultra wet Ain5 variations!

this made a nice sized loaf, half is in the freezer - should last us about a week all told.

Here's what I did:

2 cups whole wheat flour
2 cups AP flour
1 tsp instant yeast (use twice as much regular yeast)
2 tsp salt
1.5 cups water

mix the yeast and salt into the water, add the whole wheat flour. let that bubble for a couple of hours, then add the white flour. Knead a bit, let rise till doubled, then rest in fridge overnight. Next day, remove dough and allow to warm up for a couple of hours. Knead, and shape loaf ( I went with a rolled cylinder) proof on greased baking sheet, slash, spritz loaf and tray with water, bake at 450 for 18 minutes, reduce to 400, total time 42 minutes.

This one really has that nutty whole wheat sweetness. Try it!

[kestrel91316]

1. I use half whole wheat in almost all my baking. I need the fiber.

[Tesha]

2. very pretty....

have you tried it in a loaf pan for nice big slices for sandwiches?


that looks both light and moist - gonna make some for sure!

[Blues Heron]

5. Thanks Tesha!

The texture of the crumb is nice -soft, toasts up evenly. I could see this being the go-to recipe for our bread for a while. I haven't been using the pans lately - think I'll try that next. I liie to make a couple of pan loaves and freeze one.

[Warpy]

3. I'm not overly fond of 100% whole wheat

so I usually use anywhere from a 70%-30% mix of ww. to white flour to a 50%-50% mixture, depending on how much ww. flour is in the freezer. The crumb is considerably stronger with the addition of white flour and the bread holds up for gooey sandwiches far better with it than without it.

However much you do, letting a wet dough sit overnight to absorb all the water it can is absolutely essential. While I know people who can do same day bread, it's just not as good when I do it.

[Blues Heron]

4. getting a feel for the variations now

Haven't done a 100% ww yet. So true about the overnight rest - did a similar recipe same day and it didn't have either the sweet taste or the texture. Got to tame those grains I guess!

[eridani]

6. You got that thing called oven spring

I haven't seen it with just plain white flour yet. I'll be trying some suggestions people have made next round.

[Tesha]

7. Not Bad?!?!?!?

It's great! I finally made it - actually I used the Ain5 and substituted in 2 cups of whole wheat and added a splash of olive oil.

I let it rise in the kitchen in my normal plastic bin, and then in the fridge for 24 hours, then maybe 3 hours in the final form (my crazy method - parchment paper in a metal sieve) then slide it out onto the baking stone.

Light, crusty, nutty... very tasty! Thanks again Blues Heron! Yummmm

[Blues Heron]

8. Nice! Glad to hear it came out well

:toast:

:9

[eridani]

9. I'm going to see what happens with my white bread first

If it comes out with that thing they call oven spring, I'll give this a shot.

[ginnyinWI]

10. thanks--I'm going to try this one. n/t

[ginnyinWI]

11. I made it this weekend in a loaf pan

It turned out well--nice size and shape and really good. Moist without being too heavy. And toasted with marmalade--the best! Happy tummy.

[Blues Heron]

12. Nice! Glad to hear this

Nothing like a good toasting loaf! Which reminds me - we're out of bread! Must. mix. more. dough!! :)

:hi: