bread baking challenge # 41 = WHOLE WHEAT BREAD
It is cold, it is dark, and here comes the long unpleasant winter..... It is time for me to turn back to my backing: BREAD BAKING CHALLENGE, which I quit over the summer.......
This is the last recipe in the book we follow for this challenge that Nicole from http://www.pinchmysalt/ started a while ago, and I follow too.
WHOLE WHEAT BREAD, ready to be baked:
I started with a soaker. This is adding to the recipe some wild, natural yeast that is on the wheat kernel. I found "whole wheat shaved grain", unprocessed, that I used for my soaker: one cup of grain and 3/4 cup of warm water.
At the same time, I soak/pre-ferment: 1 ½ cup whole wheat flour with 1/4 tsp yeast and 3/4 warm water, at room temp, a few hours, until starts bubbling. Put in refrigerator until next morning, when I start kneading the bread.
As I learn from the book I follow in this challenge: "the Bread Baking Apprentice" by Peter Reinhart, to overcome the "grassy and bitter tone of this pure bread" we will use the "crumb= coarse =flake wheat flour to open both the flavor and the texture" and we use the pre-ferment dough "to give the enzymes enough time to break out the sugars trapped in the starch."
As I learn from the book I follow in this challenge: "the Bread Baking Apprentice" by Peter Reinhart, to overcome the "grassy and bitter tone of this pure bread" we will use the "crumb= coarse =flake wheat flour to open both the flavor and the texture" and we use the pre-ferment dough "to give the enzymes enough time to break out the sugars trapped in the starch."
The next day I used the soaker (room temp, overnight) and the pre-fermenter (refrigerated overnight, and warmed for about one hour at room temp, before I used) to start kneading the bread, by machine, mixer, or by hand.
Add, to soaker and pre-fermenter:
2 cups whole wheat flour
1tsp instant yeast
1tsp salt
2tbs honey
1tbs oil/butter
1/4 cup warm milk
2 tbs caraway seeds.
Knead for 15 minutes by machine, until the dough makes a nice ball.
Put the dough in a buttered vase, covered with plastic wrap, at room temp covered with a towel, to double in volume for about 2h.
I make 2 shaped bread from this dough and I leave it for 2 more hours to rise again doubling the volume.
Bake the bread for 40 minutes and used it for a very nice sandwich, for me and my husband who is ready to try ALL MY "BAKING RESEARCH".
This is the last recipe in the book we follow for this challenge that Nicole from http://www.pinchmysalt/ started a while ago, and I follow too.
WHOLE WHEAT BREAD, ready to be baked:
I started with a soaker. This is adding to the recipe some wild, natural yeast that is on the wheat kernel. I found "whole wheat shaved grain", unprocessed, that I used for my soaker: one cup of grain and 3/4 cup of warm water.
At the same time, I soak/pre-ferment: 1 ½ cup whole wheat flour with 1/4 tsp yeast and 3/4 warm water, at room temp, a few hours, until starts bubbling. Put in refrigerator until next morning, when I start kneading the bread.
As I learn from the book I follow in this challenge: "the Bread Baking Apprentice" by Peter Reinhart, to overcome the "grassy and bitter tone of this pure bread" we will use the "crumb= coarse =flake wheat flour to open both the flavor and the texture" and we use the pre-ferment dough "to give the enzymes enough time to break out the sugars trapped in the starch."
As I learn from the book I follow in this challenge: "the Bread Baking Apprentice" by Peter Reinhart, to overcome the "grassy and bitter tone of this pure bread" we will use the "crumb= coarse =flake wheat flour to open both the flavor and the texture" and we use the pre-ferment dough "to give the enzymes enough time to break out the sugars trapped in the starch."
The next day I used the soaker (room temp, overnight) and the pre-fermenter (refrigerated overnight, and warmed for about one hour at room temp, before I used) to start kneading the bread, by machine, mixer, or by hand.
Add, to soaker and pre-fermenter:
2 cups whole wheat flour
1tsp instant yeast
1tsp salt
2tbs honey
1tbs oil/butter
1/4 cup warm milk
2 tbs caraway seeds.
Knead for 15 minutes by machine, until the dough makes a nice ball.
Put the dough in a buttered vase, covered with plastic wrap, at room temp covered with a towel, to double in volume for about 2h.
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