Was talking with BuyLowSellHigh (Eric) about wanting to make some Whole Wheat Bread out of my Starter.
He gave me back some the ways to adjust the mixture and this is what happened.
I used:
1 cup of starter
1/4 cup of sugar
1/4 cup of Oil plus a teaspoon
3/4 cup of water plus a tablespoon
1/2 teaspoon of salt
2 cups sifted Whole Wheat Flour (King Arthur)
1 1/2 cups of King Arthur Bread Flour.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/ICB/SDC12187.jpg)
Thanks Eric! The Bread is a delicious sweet whole wheat bread! My wife is sorta a healt nut (besides just plain nuts) and she was impressed.
I may have to increase the cooking time just a little to offset the whole wheat, but other than that it is good to go.
Mmmmmm fresh wholewheat bread. Damn that is some good looking bread Sonny.
Nice CRG !!
Wow that looks like great bread CRG. Good job
Looks great CRG - and looks like you snuck up on thew right hydration level. So, what's next?
Quote from: BuyLowSellHigh on May 31, 2010, 10:02:37 AM
Looks great CRG - and looks like you snuck up on thew right hydration level. So, what's next?
Again Thank you for your Help!
I will probably do this again and work on the cooking time.
No one else noticed, but I have made this Bread enough that I exam the bread after cutting.
If you look at the very bottom of the slices of bread you will see a 1/4 to 3/8 area that is darker and denser
than rest of the bread and I am assuming (I hate to assume .... it makes an ass/u/me! ;D) that it needed
just a bit more oven time.
Now that I pointed that out, What do you think?
I can't stand whole wheat bread but I think I'd even eat some of that. Never had fresh whole wheat before.
With the other cup of Starter, I made this. (for my ICB entry)
BEER BREAD
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/ICB/SDC12180.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/ICB/SDC12183.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/MISC/ICB/SDC12185.jpg)
Quote from: classicrockgriller on May 31, 2010, 10:50:18 AM
Quote from: BuyLowSellHigh on May 31, 2010, 10:02:37 AM
Looks great CRG - and looks like you snuck up on thew right hydration level. So, what's next?
Again Thank you for your Help!
I will probably do this again and work on the cooking time.
No one else noticed, but I have made this Bread enough that I exam the bread after cutting.
If you look at the very bottom of the slices of bread you will see a 1/4 to 3/8 area that is darker and denser
than rest of the bread and I am assuming (I hate to assume .... it makes an ass/u/me! ;D) that it needed
just a bit more oven time.
Now that I pointed that out, What do you think?
From the web pics it's hard to judge. A comment and a couple of question .
Comment – from the openness at the top it would appear that you were bordering on being over-proofed. Minimally this causes an imbalance in density from the top to bottom (top will typically be a bit less dense due to the weight of the dough). But from what I can see it appears too open on the top relative to the bottom. Whole grain breads are typically denser and less open than their refined flour counterparts. That's normal and part of the attraction (more stuff and less air => more flavor per bite). If you want it to be more open then I would try higher hydration (more water), don't push the proof, and hotter baking temp at least initially (get the initial burst from heat at the bottom of the loaf).
Questions – how do you shape the dough? It appears there is a seam on the right side of the pics. Second question – are you familiar with the stretch and fold technique?
I had a lot of things going on and it didn't get my full attention, but I am quite happy with the first try!
I think that is actually a crease made in the crust when I pick up the loaf (it was wide ... Made it in a 8 x 8 ).
I will learn "stretch and fold" if you want to explain it.
I think I use "pull and tuck" method. ;D
edit: I do see what you are talking about.
Looks great Sonny! Most impressive!
Thats some damn good lookin bread Sonny!
Now I'm gonna hafta find some KA Whole Wheat Flour.
Quote from: OU812 on June 01, 2010, 07:58:14 AM
Thats some damn good lookin bread Sonny!
Now I'm gonna hafta find some KA Whole Wheat Flour.
I plan on making some more later part of the week. All this is going pretty fast.
I might try to take some of the starter and make pancakes just to see what happens.
Sonny,
The Beer Bread doesn't show any of the signs that the WW did - it looks outstanding. My suspicion is you just need some more baking time with WW to get use to the subtle differences in how the dough behaves and how it bakes. It will probably rise a bit less and end up a bit denser. All of that is normal.
Really good looking stuff !
Quote from: BuyLowSellHigh on June 01, 2010, 08:08:38 AM
Sonny,
The Beer Bread doesn't show any of the signs that the WW did - it looks outstanding. My suspicion is you just need some more baking time with WW to get use to the subtle differences in how the dough behaves and how it bakes. It will probably rise a bit less and end up a bit denser. All of that is normal.
Really good looking stuff !
I will let rise not as long and increase the cooking time and see what happens.
The texture and taste were good and no one notice the condensed 1/4 inch but me.
I bake these in glass. Do you think switching to metal would heat better?
I think getting a tad more oven spring will help. If I recall correctly you bake this at 350. If that's right I would use metal, preheat to 400, then dial it down right away to 350 after loading. That should give you better heat transfer to the pan and better spring, which will resolve that lower bit at the bottom and give you the full loaf expansion without trying to get it all in the proof.
Quote from: BuyLowSellHigh on June 01, 2010, 08:22:26 AM
I think getting a tad more oven spring will help. If I recall correctly you bake this at 350. If that's right I would use metal, preheat to 400, then dial it down right away to 350 after loading. That should give you better heat transfer to the pan and better spring, which will resolve that lower bit at the bottom and give you the full loaf expansion without trying to get it all in the proof.
until you get used to it you might want to try testing temp of the bread to see if it's done. I think it should be in 190-195 range for loaf bread (BLSH -- you must know off the top of your head? ) I usually stick my thermapen in where the top & bottom meet but I think some people take out of the pan and do it from the bottom.
Getting an IT is a very good idea. I do it by sticking an instant read thermometer in the bottom of the loaf. But then I am pretty strictly a hearth baker (I use a mit to pick up and hold a loaf while I stick it). Not sure how I would do it in a pan, but I like deb's idea of in the side. You want to go for the center of the loaf.
Two numbers - one for the crunchy crusty lean breads (baguettes, ciabatta, etc.) and another for the soft, enriched breads:
For the crusty lean breads 200 - 210 °F
For the soft breads you want to get over 180°F; how far above that depends on the bread and result desired. I think on CRG's breads I would start with looking for 190-195 as deb suggests.
Thanks Deb and Eric for the great info.
I will switch to metal and check the IT over the next couple of loafs.
I will also ramp the oven temp.
Since I have recieved this starter I have given it to at least a dozen people and
if I can dial in some better numbers for them that would be great.
But I also don't it to be not fun.
So far not one person has complained but most are like me, not a true Baker.
I just talked to Sonny about the wheat bread and he pointed me to this thread. I am going to try my hand at doing the whole wheat bread and wanted to bump this just in case anyone else that has the started wanted to make it.
I have made adjustments to the whole wheat bread and they can be seen here:
http://forum.bradleysmoker.com/index.php?topic=31750.msg373438#new