|100% Whole Wheat Loaf|
Originally I tried one of the recipes from Peter Reinhart's Whole Grain Breads, the whole wheat hearth bread. He mentioned that without honey, sugar, etc, whole grains are very bitter. This seemed to me to be true after tasting the bread which tasted like it had a bitter taste overlaid by molasses (even though I made it with honey). Also the crumb on most of the breads in the book are very dense.
Then I found out that whole wheat flour absorbs a lot more water than white flour, so I decided that if I increased the hydration percentage, I could at least get the crumb that I wanted. So I tried another Reinhart recipe, the Sourdough Whole Wheat from Artisan Breads Every Day, but I increased the hydration percentage to 81%. I figured that this would be enough for an open crumb. Unfortunately, even this did not open the crumb up very much. But I did realize that the flavor of the whole wheat is softened by sourdough. It seems that the extended fermentation helps soften the flavor. This is why desem breads are supposed to taste very sweet. Anyway, I think that I can probably increase the bread by putting a greater amount of water and a greater percentage of starter. I will post the recipe soon. Here are the results:
|My scoring is slowly improving...|
|Crust & Crumb|
|Still unsatisfactory crumb :~(|
I also ended up making some more tartine whole wheat. It's great, but it overproofed.
More results of various kinds coming soon.