Whole Wheat Sourdough Bread

Bread_23Jan11_IMG_0684Whipped up two loafs of whole wheat sourdough bread this weekend. Did the starter on Friday night, made the dough Saturday, and baked it today. Very nice bread this time, especially with a bit of olive oil.

The bread uses about half whole wheat and half unbleached white flour.  I say about as I really did not accurately measure the flour.  I ground 2 cups of hard red wheat for the whole wheat part, which is probably 2 1/2 cups after grinding, and then added about 2 1/2 cups of white flour.  Then of course, water and salt.

I retarded the bread in my bannetons overnight in the refrigerator.  I think this, while not a mistake, was a bit of an error, as the bread was a bit difficult to remove from the bannetons because of the moisture sticking the bread to the banneton.  The crust, because the top crust was on the bottom?, did not develop that special crust that I usually get with retarded bread – which usually is bit more crunchy and maybe a bit bubbly.  However, the dough came out of the bannetons with no ill effects and baked up well.  Next time, I will free-form the bread and retard it in the usual manner, not using the bannetons.  And no, I am not using a cloth between my bread and the bannetons – it ruins the design.

This is what the bread looked like cut – really tasty with just the correct amount of chewiness.  Bread_23Jan11_IMG_0685

Next time I make sourdough I plan to add some rye flour, sunflower seeds, caraway seeds, poppy seeds, and maybe – maybe – a bit of honey and olive oil.  Kind of like my usual bread that I developed, but with a sour hint.

Submitted my last LTM 5006 assignment today – now I have to decide if that was my last class, or if I proceed to the research phase and complete this degree.  I really do need to make the final decision soon, as in this week, so the fun of life decisions begins again.

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