Wednesday, September 26, 2012

Whole Wheat Multigrain

This is my first attempt at duplicating J Hamelman's Whole Wheat Multigrain loaf from his book "Bread". I didn't slavishly follow his formula but it isn't that hard to repeat if you have the self discipline. My deviations were the use of a 100% hydration starter versus his 125% and the use of white whole wheat flour as opposed to Mr Hamelman's use of whole wheat. If you like a bread that has taste, a lot of flavor that you won't find on a supermarket shelf, this is one to try for yourself.

Starter:
150 g at 100% hydration
                                                                                  Soaker:                                                                                 81  g 9 grain cereal                                                                                  90 g water at room temperature                                                                                  pinch of kosher salt
                                                                                   Main Dough:                                                                                   200 g bread flour                                                                                   200 g white whole wheat flour                                                                                  233 g water at 80F                                                                                   10 g kosher salt                                                                                  2 tsp honey                                                                                   1/4 tsp active dry yeast or instant dry yeast                                                                                   All of soaker                                                                                     All of starter

The 9 grain cereal is a Montana Milling product. You can substitute other such cereals from sources such as Bob's Red Mill. I made up the soaker after I prepared my starter. If you are concerned about enzymatic activity in the soaker, the addition of salt will slow that down. You can also put it in the refrigerator for a while. Using ADY or IDY in the main dough will speed up the bulk fermentation so a baker should be paying attention to the dough. I did stretch and folds at 45 and 90 minutes but Mr Hamelman uses a different schedule. Using a bread pan is an alternative with this formula. A larger, 5.25"X 9" size should be able to hold this quantity of dough. The quantity of WWW and the cereal  limits the development of an open crumb so a pan can be used without guilt.

I'd like to thank the readers who dropped in for page views from Japan and Roumania.

Comments, humor, and questions are welcome.





 
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