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Whole Wheat Bread recipe - Forno Bravo Forum: The Wood-Fired Oven Community



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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Whole Wheat Bread recipe

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  • Whole Wheat Bread recipe

    About 1/2 this recipe made 4 nice round loaves of wheat bread using a poolish started the day before. It was found using a google search. It's in grams and liters but will give you an idea of how to make it. (I only use recipes as a guide anyway, the other 1/2 of the poolish was used for pizza dough and a sourdough starter underway)

    Makes a 7 kg dough

    Whole wheat flour 1.4 kg
    Water 1.4 L
    Instant dry yeast pinch

    Bread flour 1.4 kg
    Whole wheat flour 1.4 kg
    Instant dry yeast 14 g
    Poolish, above, 2.7 kg
    Water 1.6 L
    Salt 78g

    1. To prepare the poolish, mix the flour, water and yeast together by hand until well incorporated. Cover and ferment at 75 degrees until bubbly, frothy and just starting to recede, about 10-15 hours. (put in fridge if for the next day)

    2. To prepare the final dough, combine the flours and yeast. Add the poolish, water and salt. Mix on a low speed for 4 minutes and on a medium speed for 4 minutes. The dough should be moist but with strong gluten development.

    3. Bulk ferment the dough until doubled, about 30 minutes. Fold gently. Allow the dough to ferment for another 30 minutes before dividing.

    4. Roll into 567g rounds and leave to rest for 15-20 minutes. Roll into desired shape and prove for I hour.

    Cook in a super charged oven at 460'F/238'C. Bake until the crust is golden brown and the bread sounds hollow when thumped on the bottom, 25-30 minutes. Vent during the last 10 minutes. Cool completely. (One for eating and three in the freezer!)

    The biggest trick I had was transferring the raised loaves from the counter to the oven. I used flour on the base as I didn't have cornmeal or I would have used that. I heavily floured the counter so the dough would not stick and then when it had raised I was able to slide my floured peel under the bread without damaging the loaves. For a first try I was happy!

    Enjoy every sandwich.....
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Whole Wheat Bread recipe

    The finished product
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!


    • #3
      Re: Whole Wheat Bread recipe

      I guess that bread looks hard to eat like what I see. But then I will try to baked these recipes when I have a day off to my work.