| Ingredient | Quantity | Baker’s Percentage |
|---|---|---|
| Whole wheat flour | 375g | 75% |
| White flour | 125g | 25% |
| Water | 360g at 32°C to 35°C | 80% |
| Salt (should be posh but…) | 11g | 2.1% |
| Yeast | 3/8 of a teaspoon | 0.4% |
I was quite keen to try this bread, as I need more roughage due to condition that you don’t want to know about, and this has a lot of whole wheat in it so good roughage.
After putting the flour in the bowl and mixing it up, I then added the water into the same glass jug as previously and heated it for 50 seconds and it came out at 34°, so that meant that my first try to work out the timing was accurate which is good for future recipes. The first step was to autolyse the flour, so I added the water to it, and this time I will tried mixing it by hand hand and left it for 30 minutes (perhaps a bit longer as Ian our builder was here). Using my hands was fine, probably because the whole wheat is a lot less, sticky white flour.
Then I sprinkled on the salt and yeast, I didn’t worry too much about where the yeast went just to see how that impacted it, and then it is pretty much the same as the previous recipe, so I won’t go all through that again , may be just a few pictures.
So I did a couple of photos during the day, and then shaped it at about 4:30 as it seem to have grown enough. However, space was a little limited in the kitcheas we are having a new sink and worktop fitted so I had to shape on a small bit of table.
The timings might be slightly skewed because we are off to dinner Baboo JI as the kitchen is in turmoil so I proved it until we went and then put it in the fridge and baked it when we get home.
After heating Dutch oven up for 30 minutes at 240°. I gently turn out the brown loaf onto its lid and baked it for 30 minutes. The result was slightly disappointing and it was a bit flat but smells nice. So I have left it for the morning and we’ll see what it is like internally. There was no tearing, so maybe the dough was not developed enough in the rise because it would require enough gas in the air to force the flour apart, or maybe it needs scoring with soft dough like this.
However, on tasting and eating the bread it is probably right up there with the best wholemeal breads we have ever tasted. We will certainly be doing it again unless we find even better ones later on in the book.
The crumb is quite close, so pretty good for sandwiches once the crust has softened a bit.