The second bread at pastry school was a whole wheat loaf. Due to all of the bran in whole wheat, you cannot actually make 100% whole wheat bread. there needs to be some bread flour mixed it. I don’t know if it’s even worth talking about how these breads tasted; everything I’ve ever eaten from pastry school is delicious. We also used really high quality ingredients every step of the way, and you can really taste the difference.
- 300 g whole wheat flour (pre-dough)
- 24 g honey (pre-dough)
- 300 mL water (pre-dough)
- 240 g bread flour (13.5%)
- 24 g fresh yeast
- 60 g light rye flour
- 12 g salt
- 4 g malt syrup or powder
- 12 g (whole) milk powder
- 24 g butter
- 105 mL water
- Mix together the three pre-dough ingredients and set aside for 10 minutes.
- Combine the rest of the dry ingredients and form a flour fountain. In the inside, add the water, yeast, and pre-dough.
- Knead until the gluten is properly developed. Form a boule, and set on a floured surface. Cover for ~40 minutes (until doubled in size)
- Divide into 6 portions and create boules of each. Let rest for 10 minutes (bench rest).
- Put boules into 2 buttered loaf pans. Proof for ~45 minutes.
- Bake loaves at 400F for 30 – 45 minutes.
- Barley has many enzymes; it does not form gluten well, but it ferments beautifully. Adding malt allows for long fermentation times.
- Sprouted flour is extremely healthy and interchangeable with whole wheat flour.
- Always soak whole wheat flour to help prevent bran from interfering with gluten development.
Forming the pre-dough
Another flour fountain, of course
My bread baking buddy Andrew kneading away!