75% Wheat Bread

It’s Sunday again. Funny how that happens. This week I made the second bread in Flour, Water, Salt, Yeast which was the 75% Wheat Bread. It’s exactly what it says 75% wheat and 25% AP flour. I have to confess that I am not a wheat bread fan at all but then again, I’ve only eaten the crap you get at the grocery store so I was definitely up for the challenge of making this bread.

This bread followed the same process as the Saturday Bread so I’ll just post photos of the steps.

Wheat Flour
Wheat Flour
Autolyse
Autolyse
All Mixed and Pinched
All Mixed and Pinched
First Fold
First Fold
Second Fold
Second Fold
Third Fold
Third Fold
4-1/2 Hour Rise
4-1/2 Hour Rise
Ready to Divide
Ready to Divide
Loaf One
Loaf One
Loaf Two
Loaf Two

The main difference in this recipe was the amount of water and salt and yeast. It was adjusted to compensate for the wheat flour which absorbs water a bit differently than AP flour. I have to say that while mixing and folding, the dough tightened up a lot quicker than the white bread. Instead of just folding twice like last week, this bread took 3 folds in the first 1-1/2 hours. It was actually a fun dough to work with – not near as messy. I preheated the oven to 475℉ and after the loaves were proofed for about 1 hour and 20 minutes, I put them in the Dutch ovens, (I bought another one to make things easier and to be able to bake both loaves at the same time). The only hiccup I had was the bread was really dark on the bottom, a few black areas. I know that dark is good, bien cuit, but I don’t think black is acceptable. The only thing I can figure out is my oven was just a tad too hot. Could be that I didn’t have the thermometer in a good place to accurately tell me the temperature. Oops!

Kind of Burnt a Bit
Kind of Burnt a Bit

The kitchen smelled wonderful though and when the loaves were done, I took them out, without burning myself this time, and let them cool on a rack. I just love the crackling sound the loaves make as they cool. I think they are talking to me 🙂

Cooling and Crackling
Cooling and Crackling

I have to say, the top looked so pretty. As for the taste, burnt parts aside, it was outstanding. I really liked the texture and the taste. I had two pieces! The crumb was nice too. A bit denser than the Saturday Bread but so good.

Dense Goodness
Dense Goodness
Nice Crumb
Nice Crumb

This is a bread that I will definitely bake again. Only this time I will watch that oven like a hawk. I really enjoy the mixing by hand thing too. Being able to feel the dough do its thing is kind of magical. Did I just say magical?

As for the recipe, I’m not going to include it for a couple reasons. Number one, it’s about 4 pages long and number two, I don’t want to step on anyone’s toes as far as copyright stuff. I really recommend getting the book. You’ll be a better bread baker and you will thank me for not including the recipe. Oh, and I have nothing to do with Amazon or providing the link. 

Next Sunday, things get a little more complicated with an overnight bread. Can’t wait for Sunday!

2 Comments

  1. this one doesn’t have the big holes like last week’s – that’s probably the wheat flour. it looks really good in the picture of the cut loaf.

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