Loaf 10 – Seeded Whole Wheat #2, A New Beginning
I tried this loaf again. The results were a bit better, but still far from right. This time I mixed the ingredients the minimum amount to get them blended with the seeds worked in, this amounted to about 10 minutes less kneading of the dough. In addition to being faster and easier, the dough rose significantly overnight in the fridge. It appeared to have actually risen enough to hit the plastic wrap and then decrease in size about an inch over the 18 hours it was refrigerated. Once again, though, the dough was hard to shape into a ball (the seams along the bottom would not stick), and the two loaves didn’t rise at all at room temp or in an 80° oven.
I scored the tops before baking this time, and learned that it is possible to score too deep. Pictured below is an example with good cuts and cuts that were too deep.
Nice shallow scoring on the left of the loaf, and scoring that was too deep on the right side.
The internal temp was 175° when I removed them from the oven – the crust was a bit overdone.
The bread was a bit less dense this time, and much easier to chew. But it still seems much too heavy – the results of a successful second rising are clearly missing. Edible, but not a true pleasure.
I’m going to try a simpler wheat bread and work my way back to this one.
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- Ready for the fridge, with much less handling this time.
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- Shaped, seeded on the outside, and scored.
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- Fresh from the oven.
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- Nice shallow scoring on the left of the loaf, and scoring that was too deep on the right side.
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- Finished Loaf.
