whenever i make 100% wheat bread, i usually end up with a brick. i typically have to cut w/white flour to get a loaf worth eating.
i am trying a new recipe this evening; if it works out, great! but if it does not, i will need a good whole wheat recipe. do any of you have a good one?
hmmm. not sure i have ever made 100% whole wheat.
Do you add wheat gluten? I don't have a recipe, but I can check with my mom. I am pretty sure she cuts her wheat flour with white, but she may have changed that recently. I will find out.
no gluten.
i used a poolish with this new recipe, and it seems to have done the trick.
poolish?
pre-ferment
Quote from: witchypoo on December 08, 2012, 10:12:20 AM
pre-ferment
as in you let the dough pre ferment before baking?
a poolish is a type of starter.
Quote from: witchypoo on December 08, 2012, 11:59:51 AM
a poolish is a type of starter.
ah, gotcha. i have no idea beyond basic bread making. Still patting myself on the back for making monkey bread from scratch last weekend, although it took 3+ hours.
just saw this on pinterest http://homemadebyjaci.com/simple-trick-for-light-fluffy-whole-wheat-bread/ (http://homemadebyjaci.com/simple-trick-for-light-fluffy-whole-wheat-bread/)
Quote from: merigayle on December 08, 2012, 07:16:42 PM
just saw this on pinterest http://homemadebyjaci.com/simple-trick-for-light-fluffy-whole-wheat-bread/ (http://homemadebyjaci.com/simple-trick-for-light-fluffy-whole-wheat-bread/)
the ratio of yeast to water to flour to honey in this recipe is similar to the recipe i used. i'm interested in his idea re: salt.
Try it and report back :)
Interesting. I stopped putting salt in whole wheat bread, but I might try his knead-the-salt in trick to see if it works, because bread really needs a bit of salt to make it right.