Hey guys this was an absolute blast and a comedy of errors for a first run through. Though it turned out surprisingly tasty. It is a 100% whole wheat and 100% hydration loaf.
- Didn’t know “whole-wheat” bread was usually a mix of flours instead of entirely whole wheat. I said why not and went with it anyways.
So when I read up on the common issues of 100% whole wheat and decided on autolysing the flour for 25 minutes and adding about 10 grams of honey when I add the salt and yeast. But then came the next problem.
- I forgot to activate the yeast. Nor could I find my normal sugar. So I found some confectionary sugar which worked just fine.
I lightly kneaded the mixture and then did the bulk fermentation overnight in the fridge, for about 9 hours total. Saw lots of bubbles and on the side of the bowl and it rose a ton so I figured it was good to go. And then was the last problem.
- I initially tried to shape the dough on parchment paper.
There was no brain cells used for something that I knew was already going to be hard to work with. But we got it off that eventually and did the final proof. I think whatever nice pockets of air I had was lost on this step (besides it being 100% whole wheat).
I baked it in a fully pre heated Dutch oven at 450 F for 30 minutes lid closed. 10 minutes without the lid. Let it sit on my toaster oven rack for 90 minutes to cool. Can’t wait to do it again!
Now I was just wondering if there’s anything else I should know for the future?