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.

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.

Posted by Picasa

No comments:

Post a Comment