{"id":1827,"date":"2012-08-21T21:08:47","date_gmt":"2012-08-22T04:08:47","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1827"},"modified":"2012-10-23T21:34:12","modified_gmt":"2012-10-24T04:34:12","slug":"loaf-64-100-whole-wheat-v1-1","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-64-100-whole-wheat-v1-1\/","title":{"rendered":"Loaf 64 – 100% Whole Wheat v1.1"},"content":{"rendered":"

A small refinement on 100% Whole Wheat Loaf 59<\/a>, 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.<\/p>\n

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\u00b0 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.<\/p>\n

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.<\/p>\n\n\t\t