#31  
Old 05-19-2009, 05:05 AM
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Default Re: First go at sourdough

Jay - re the wholewheat - the bread must bake differently down here in the southern hemisphere I did have a closer look at the packaging the flour is in and it is labelled 85 percent light wholewheat - can the removal of 15 percent of the bran have that much of an effect on the colour? I might try and use wholewheat without anything removed next time and see how it goes.

I also took my last wholewheat loaf out of the freezer the other day. Here is a pic of what the inside looked like
First go at sourdough-4-img_3284.jpg


This is compared to the sourdough loaf I made with only 10 percent wholewheat - quite a difference.
First go at sourdough-5-img_3198.jpg
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  #32  
Old 05-19-2009, 12:30 PM
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Default Re: First go at sourdough

It's possible that you have a different style of wheat. Here in the US we can get both white and regular whole wheat. They're different kinds of wheat, and the color both in the baked good and in the bag are quite different.

Taking some of the bran out of the flour will help your gluten too, since it's the bran which cuts the strands. I can't buy flour like that here- I have to buy the coarse grind and sift it myself! So not worth it for me....
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Old 05-19-2009, 08:13 PM
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Default Re: First go at sourdough

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Originally Posted by egalecki View Post
Taking some of the bran out of the flour will help your gluten too, since it's the bran which cuts the strands. I can't buy flour like that here- I have to buy the coarse grind and sift it myself! So not worth it for me....
Definitely does...good advice! I know how you feel Elizabeth...it is a drag...we don't do it with our wheat flour but we do it with our rye flour...it makes all the difference in our NY Rye
All the best!
Dutch
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  #34  
Old 05-20-2009, 09:09 PM
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Default Re: First go at sourdough

From what you are saying Elizabeth it is a good thing that 15 percent of the bran is removed. I'm fairly certain that the wolewheat is regular. I asked the supplier about this and they told me that the 85 percent light is made by sifting bran from the full wholewhweat, which has nothing removed. The Flour is organic and stoneground so I dont know if that makes any difference. I really like the taste of the wholewheat loaf - over the last few days I have been having it for breakfast toasted with some butter - so chewy and filling.
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Old 05-21-2009, 06:16 AM
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Default Re: First go at sourdough

Hi Salv!

Your photos of the bread serve as a good illustration of what Elizabeth referred to as bran damaging/weakening the gluten (though there are other factors that could be operative. I personally prefer the 10% look/loaf/structure but....preferences are always personal.

In any event you are making lovely wonderful bread.

Your description certainly seems to suggest that your flour is quite different from what we get.

My work in developing bread for a pizzaria is pushing me to bake in ways I normally would not. Hotter/longer oven times, higher internal temp, softer flour. It will be interesting to see if it leads me to shift my habits with my normal sourdough!

Keep Baking!
Jay
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  #36  
Old 05-21-2009, 11:01 AM
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Default Re: First go at sourdough

I've been trying out different whole wheat flours as I find them- I have tried what's probably a hard red wheat, in both fine and coarse grind, as well as a fine ground white wheat. I get better rise from the finely ground wheats, and while the taste of the coarse one is great, it tends to make a more "doorstop" style of bread all by itself.

I like mixing white and whole wheat flours as well. I get good results with a 50-50 split, and pushing it to 60-40 works pretty well too.

The flour you get with part of the bran removed, if it works well for you, is just fine. I think it's like what Peter Reinhart refers to as "high extraction" flour. I had to make mine, you are lucky enough to have it available!

In the end, go with what gives you the results you like. If you don't like a lot of flour on top, brush some off. If you want a lighter loaf (although yours looked pretty good), play with different flours.

Theres a book I'd recommend if you want to stick with whole wheat, "whole grain bread" by Peter Reinhart. He's got lots of recipes, and he has also got some transitional recipes (not 100% whole wheat) as bridges to making and eating the whole wheat. I have his transitional multigrain with seeds going right now....
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  #37  
Old 05-25-2009, 12:55 AM
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Default Re: First go at sourdough

Elizabeth - The Whole Grain Bread book is definitely on the top of my gift wish list. They are just so expensive here in Australia ($60 plus).
I would love to see pics of how your transitional mutligrain with seeds comes out. I haven't used seeds yet but it is something I want to try next.
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  #38  
Old 05-25-2009, 11:30 AM
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Default Re: First go at sourdough

Hi Salv!

Peter's Whole Grain Bread book is rather interesting in that he uses every trick imaginable to get as much flavor as possible out of the dough - while using commercial yeast to make it quick and easy. I am applying some of his techniques in working with a restaurant on making Pane Pugliese in a short 2nd morning time window. It is really, I think, an inspirational book and some of the bread, such as his Volkornbrot is amazing. Lots of seeds, lots of preferments and soakers, and.... Interesting book!

Good Luck!
Jay
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  #39  
Old 05-26-2009, 06:29 AM
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Default Re: First go at sourdough

I didn't get pictures of that loaf, but I can tell you it went quickly! Dense with the seeds, great flavor. It had sesame seeds, pumpkin seeds, and sunflower seeds in addition to cornmeal, oat bran and whole wheat and bread flours.

Next time I'll take a picture!
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Old 05-29-2009, 05:25 AM
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Default Re: First go at sourdough

Some good luck - I managed to get the Reinhart book from the local Library so I have a month to have a read and and a try see how I like it. I like bread with seeds - Elizabeth - your loaf sounds yummy - was the formula from the Reinhart book?
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