The Wood-Fired Blog

Deeper Bake Whole Wheat Boule

Jul 02, 2012Posted by Forno Bravo

This is promising. I’ve been planning on letting my oven temperature fall further before loading my bread, and had the chance to try it today. To pretty good effect. The bread’s crust is thicker and denser, without becoming overwhelming.

After firing my pizza oven and cleaning out the coals, I allowed the oven to fall to roughly 500F. I will do some research on baking temperature and crumb development and blog about that a little later. For steam, I gave the oven three 10 second shots in the first couple of minutes of baking. But for now, this is a step in the right direction.

These are two 80% hydration whole wheat oatmeal boules. The dough that killed my KitchenAid Pro 600 mixer. 🙂

800 grams whole wheat
100 grams white whole wheat
100 grams general purpose flour
40 grams molasses
40 grams honey
20 grams olive oil
20 grams salt
20 grams yeast
100 grams old fashioned oats
250 grams of boing water (to soak the oats)
550 grams of water

 

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