I've done this a couple of times when baking white bread, and found that there has been an intense and undesired 'home brew' kind of quality about the bread when I've done it this way. I know I need to experiment more with this and downsize the amount of yeast I use, together...
Thanks for the feedback kokopuffs & BDL.
I have a bad habit of sabotaging my boule type loaves. I taughten/shape by pulling up consecutive sections of dough up from the bottom towards the centre of the top pinching in the middle, eventually turning the whole over before proofing (no bread...
Using slice/profile below, I'd appreciate observations re. 50/50 white/wholemeal made day before yesterday.
I Generally bake quite hot (230 - 250c) for first ten minutes and reduce to around 180c (fan oven), then go for internal temp of 90C before removing.
Thanks for the continuing help. :cool:
I am interested to know if generally speaking, contributors alter the degree of hydration when working with percentages that include wholemeal/brown flours.
So if you had a simple white recipe:-
White Strong Bread Flour 100%
Instant Yeast 1%...
Thanks all - a great mixture of the familiar and the new there, lots to work with.
Do you generally expect to achieve sufficient gluten development to pass the windowpane test when using 100% wholemeal/brown flour (note: without adding vitamin C or introducing additional gluten) or do you not...
Other than for a more dense, no-knead bread, I've recently moved away from a pure wholemeal to a blend of 50/50 wholemeal/white bread flour - to improve the opportunity for better gluten development.
I'll try going back to 100% wholemeal again and see how well I can do using...
When working with wholemeal (brown) bread flour, what for you are the key tips/techniques that help you produce what you consider to be a pleasing loaf?
I'm looking for insight into everything from tips, techniques, favourite recipes.
Hi Kyle and thanks.
No expectation, just information seeking. One day I'm sterilizing a jar, next I'm adding and stirring. Before you know it, I'm not just adding and stirring, I'm pouring off a percentage of the existing leaven and wiping the inside of the neck with a paper towel before...
Hi - it's been a while, I don't seem to get to play much at the moment. :(
Not surrendered my ambitions altogether though, and I have just begun a leaven which is now on day 5 and appears to be pleasantly active.
Q. I understand about feeding a leaven to maintain it, and if necessary...