Okay, let’s get this out of the way right up front:<\/p>\n
I screwed up.\u00a0<\/em><\/p>\n I got behind on my bread postings and forgot that I hadn’t dumped the images of loaves 59 to 62 off my camera. Then I went off on a short trip and reformatted the card to start fresh. Damn. No pictures for the next four loaves.<\/p>\n This loaf was my first attempt at making a 100% whole wheat loaf. I used Reinhart’s recipe from “Artisan Breads Every Day.” Whole wheat doesn’t behave the same as all purpose flour: it absorbs more water, and the rougher bran hinders the gluten from forming long strings. The recipe uses more water (78% hydration) than other regular loaves, and has oil and brown sugar added. The sugar (or honey if you want) helps with the flavor, I assume the oil helps the gluten form but I’m not sure about that.<\/p>\n The dough was mixed the night before and rose well overnight in the fridge. (I wish I could show you that!) Even with 78% hydration it made a much denser and dryer dough than I’m used to working with. Shaping was a challenge – the dough didn’t like to stick to itself as I was folding it upon itself to shape the loaves into batards.<\/p>\n I proofed them top down on a couche and they both split along the top as they rose. When I prepped them for baking I turned one over and scored the top and left the other one upside down with the split along the top to see if that would work the same as a scored line.<\/p>\n The properly prepared loaf came out pretty well, the experimental shape opened up in the oven and became flat and distorted. I don’t need to try that trick again.<\/p>\n The crumb was denser than white wheat based breads and a bit heavy, but the flavor was nice, especially when toasted.<\/p>\n I’m going to try this one again soon, and add a little more brown sugar to sweeten it up a bit.<\/p>\n","protected":false},"excerpt":{"rendered":" Okay, let’s get this out of the way right up front: I screwed up.\u00a0 I got behind on my bread postings and forgot that I hadn’t dumped the images of loaves 59 to 62 off my camera. Then I went off on a short trip and reformatted the card to start fresh. Damn. No pictures […]<\/p>\n","protected":false},"author":1,"featured_media":1748,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[33,57,46,71],"class_list":["post-1745","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loaves","tag-batard","tag-couche","tag-reinhart","tag-whole-wheat"],"_links":{"self":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts\/1745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/comments?post=1745"}],"version-history":[{"count":6,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts\/1745\/revisions"}],"predecessor-version":[{"id":1787,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/posts\/1745\/revisions\/1787"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/media\/1748"}],"wp:attachment":[{"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/media?parent=1745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/categories?post=1745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anirama.com\/100loaves\/wp-json\/wp\/v2\/tags?post=1745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}