Bread - What are you baking today…..
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I perhaps did not post this link.
If I did, I would have said the guy is super irritating, but this really is a great place to start. His approach is to start simple and then move up through a couple of levels of complexity. And you will learn a lot.
The 3rd level makes a really great prefermeted bread. Once you have that one dialled in, then you can start experimenting with different flours.
I would 100% steer clear of 100% wholewheat to start with (unless you want to make bricks)
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I would 100% steer clear of 100% wholewheat to start with (unless you want to make bricks)
I can confirm this outcome.
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Like most things in married life so much of what I decide to do is out of my hands…[emoji23][emoji23][emoji23]
Dr. Zhivago is slightly or should I say quite opposed to white bread. Right or wrong reasonable or not it’s what I’m working with. The battle for 100% white bread will be won but it’s gonna take a few calculated effortsSent from my iPhone using Tapatalk
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The battle for 100% white bread will be won but it’s gonna take a few calculated efforts
With all due respect to the good doctor, there is a long way and many variations between 100% white and 100% wholemeal. I would argue that as soon as you leave 100% finely milled wheat flour, it is no longer white bread. Even then, there are «white» wholemeal flour variants with lots of fibre and less gluten, like spelt or other heritage corn.
The main argument for doing at least one 100% white will be research. You need to know how it behaves so you can get the best possible bread when you start doing blends.
Cooncidentally I’m doing a 100% white full levain bread and a full levain bread with about 25% whole wheat today. 25% isn’t masses but it ups the fibre meaningfully. You can use that and then add bran germ and wheat germ, even some seeds. This will give you a whole meal/granary loaf which still uses more that 50% white flour. You’ll have a light airy crumb, masses of fibre and taste. No other ingredients than FWSY.
Here are the two doughs after mixing, bulk fermenting and shaping. It will proof in the baskets for another couple of hours:
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Definitely agree and dang do those doughs look lovely!! I am feeling confident I've got enough ammo to pull off a 100% white loaf this week, it's research after all
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Here is an interesting article about whole grain bread….
https://www.smithsonianmag.com/arts-culture/what-makes-whole-grain-bread-so-hard-to-bake-63878/
I am making a 50% poolish today (the poolish was mixed last night and comprised 500gms strong organic white, 500gms water 0.4gms yeast). Here is the poolish when I came downstairs:
To make the final dough, I added 200gms white, 150gms 8-grain 150gms dark rye, 250 gms water, 3 gms yeast and 21gms salt.
8-grain:
Dark rye:
So there is plenty of fibre in the dough and no unnatural stuff added to make it rise. @Chap was the inspiration for this mix (though I think he made a biga not a poolish), saying it was the tastiest bread he had ever baked….
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you guys are bananas. i love it
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This is my first experience with breaking my own bread. I like a good bread and always toyed with the idea of baking. After reading all the nice posts here I dared to give it a try, another good result of this forum.
And what shall I say, it's gotten quite well. Prepared the starter yesterday, then some work this morning and later a great smell all through our flat. (That alone was worth it.) It's a brown bread, ¾ wheat and ¼ rye. The crust is very nice, the crumb I would say ok. It's not sticky and doesn't fall apart, but could be somehow nicer. The underside did not develop much of a crust. But anyway, not bad for a first try. The taste is really nice, just had a slice with some butter and emmentaler.
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