Loaf 64 – 100% Whole Wheat v1.1
A small refinement on 100% Whole Wheat Loaf 59, this time with pictures! This version has 4.5% brown sugar instead of the 3.6% I used last time per the Reinhart Whole Wheat recipe.
I mixed 1kg of dough the night before, putting it into the fridge around 8:45pm. I removed it from the fridge the next day at 12:30pm, shaped it and let it proof. The dough was dense and not very hydrated, so it didn’t stick well to itself when shaped. The kitchen was cool at 72° and humid at 63%, but the bread seemed to proof quickly. At 2:20 it felt ready, so I heated the oven and started baking at 2:40 with the usual steam process. I vented the oven at 2:58 and took the loaves out at 3:05.
I was concerned that I had possibly over-proofed the loaves, but they rose beautifully in the oven. The final loaves had a nice crumb to them, especially considering this is 100% whole wheat. I’m happy with these, but would like to try sweetening them up even a bit more next time.
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- Collection of ingredients.
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- Dough after initial incorporation.
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- Heavy, dense dough 40 minutes later after stretch and folds.
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- Heading into the fridge.
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- After 16 hours in the fridge.
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- Shaped and ready to proof.
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- A lot of volume after only two hours of proofing.
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- Ready to bake.
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- Fresh out of the oven, 25 minutes later.
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- Close up of nice ear.
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- Close up of nice ear.
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- Internal crumb.
