Yesterday was time to make another #bread. For the first time a #WholeWheat bread. Turned out pretty good too 👍😃
#bread #BreadBaking #KingArthurFlour

21 volkorenbroden gebakken 🥰 Fluweelzachte kruim en heerlijk dunne krokante korst. Njam! #brood #volkoren #bakken #homemade #bread #brød #hjemmelaget #fullkorn #wholewheat #baking

I've been talking here over the last week about finally starting to make legitimate #sourdough #bread, using only yeast I naturally cultivate out of the air here in the kitchen of the co-op where I live in the Hyde Park neighborhood of Chicago. (I've been #breadmaking since 2021, but up to this month have been using commercial yeast from the store.) Here today is a huge milestone, my first-ever sourdough loaves of 100% #wholewheat flour. The reason this is important is because this was the entire reason I started breadmaking, so that I in my fifties can still enjoy bread regularly without having to chomp down on that horrid white bread from the store, which nutritionally speaking is like gulping down a big spoon of white sugar with every bite. ("White" flour gets that way because of a factory removing all the healthy parts of the wheat kernel; the body treats what's left as essentially 100% carbs, and converts it immediately into belly fat.) The goal all this time has been to get even whole wheat bread as fluffy and light as white, so I'm extremely happy with the results you're seeing here; the solution is complex, but partly involves cooler temperatures than white bread, longer sitting times, and of course the slow manual steps of "artisan" baking (no rolling pins or KitchenAids here). A trick I just learned is that if you leave your proofed dough in the fridge overnight instead of immediately baking it, it will firm up enough to accept those fancy razor cuts you're always seeing in the foodie blogs!

Baked a new experimental bread.

- 15g dry yeast
- 15g sugar
- 400 cl water
- 150g whole-wheat flour
- 100g gari (dried yam)
- 350g T65 flour
- 25g olive oil
- 15g salt

Mixed in the bread maker in pizza mode and after an hour, took it out and put it into the oven at 220 degrees C (cold start).

It needs a little more salt and it didn't develop gluten so it is a bit powdery when cutting it.

I think I have to let it rise much longer than just an hour.

But it is delicious.

#Bread #Baking #Homecooking #Breadbaking #BreadMahine #Gari #Wholewheat #France #Food

Here's the latest loaf of homemade bread this winter, smaller and denser than normal for two reasons -- first, because it's cold as hell here in Chicago right now, including in the kitchen of our co-op's ancient 125-year-old building; and second, because it's 50% whole wheat flour, another 25% rye (and 25% white to round it out). That said, the tighter and dryer dough responded well to my curved lame (lah-MAY), and here I got that fabled lip crust you're always looking for in your $7 artisanal loaves at the farmer's market and on Instagram. Another semi-blurry stenciling using rice flour, but it's at least enough that you can see the pattern!

#bread #breadmaking #wholeWheat #rye #white #rustic #artisanal #home #baking #stencil #riceFlour #lip #lame