Whole wheat bread

For some reason my brain has been swimming with all things bread lately. I’m in the midst of reading Samuel Fromartz’s book “In Search of the Perfect Loaf” and once again realize how much there is to understand. It takes lots of practice, trying techniques over and over, yet every time and every loaf will be just a bit different.

I’ve been on a sporadic and, I admit, rather lackadaisical hunt for the perfect whole wheat loaf that will fill the bill for a great sandwich or tasty morning buttered and jammed-up toast. There are so many possibilities, and I’ve run the gamut from a softer, gently enriched sandwich bread to a heartier nutty/fruity almost granola like bread to a chewy crusted hearth bread. They’ve all been tasty, but I have yet to reach bread nirvana. Buuuut . . . . I’m getting closer!

I have Jeffrey Hamelman to thank for this one, having found the recipe in his book “Bread” (full of great stuff!). An overnight pâte fermentée kicks it off. The evening before you want to bake, place 147 g / 5.2 ounces cool water in a medium bowl, add 1/8 teaspoon instant yeast, 227 g / 1.75 cups whole wheat flour and 5 g / 1 teaspoon salt. Blend until smooth and cover with plastic wrap.

Let sit at room temperature (70ºF) 12-16 hours.

When ready to make the dough, place 454 g / 3.5 cups whole wheat flour, 227 g / 1.75 cups bread flour, 480 ml / 2 cups tepid water, 10 g / 2 teaspoons salt, 4 g / 1.25 teaspoons instant dry yeast and 28 g / 1 tablespoon + 1 teaspoon honey in the bowl of a stand mixer. Blend on low about 3 minutes to incorporate ingredients, adding the pâte fermentée in pieces as it all comes together. Then mix on speed 2 about 3 minutes - look for supple, slightly loose dough.

Cover and let rise about 2 hours, doing a fold about half way through.

My kitchen is on the cool side so I gave mine a total bulk rise of 2.5 hours.

Dividing time! I opted for 2 free form loaves, each ending up about 788 g. Alternatively you can choose 2 loaf pan loaves or make a bunch of rolls (I like 50-60 g size for rolls).

Pre-shape rounds, place seam sides up, cover lightly with plastic and rest 10-15 minutes

Now shape loaves - boules, ovals, bâtards - whatever floats your boat. I placed mine on parchment on an overturned sheet pan that served as my peel for sliding them into the oven when the time came. Cover lightly with plastic wrap and give ‘em a rise. Hamelman instructs 1 to 1.5 hours at 75º F but in my cool kitchen I went for a 2 hour-ish rise. During the rise, place a baking stone in the lower part of the oven and heat to 450º F.

Start of rise

Make your desired slashes . . . . . (yes, mine could use a little fine tuning)

and slide those babies onto the baking stone, followed by a generous squirt of hot water (I have a tray that slides right onto my bottom oven rack) to create some steam. Bake about 40-45 minutes until nicely browned.

Nice! Good hollow thump as well.

Once cooled, slice away and enjoy.

Steve and I agreed that the exterior was wonderful - crusty with a perfect chew that wasn’t tough - and the bread itself deelish with that just right sweet hint of honey. Sandwiches and toast, here we come!!

Of course, I dream of many more bread baking adventures ahead. Hmmmm . . . what shall I try next??

FYI - I’ll be popping in and out over the next couple of months as Steve and I will be doing some long awaited traveling. How about a Danish pastry class in Copenhagen? Sounds good to me!

And now I’ll leave you with another example of the beauty we find at nearby Meijer Gardens. Certainly gets one in the mood for spring and summer, eh?

Take good care until next time.