What are you Baking the week of March 15, 2020?

[aaronatthedoublef]

I made KAF 100% whole wheat bread with white whole wheat. It didn't rise much. I might try kneading with a machine next time to see if that gives it a higher rise.

[Mike Nolan]

I'm making some pie crust dough today, but don't plan to make anything with it until tomorrow. I'm making enough dough for 3 bottom crusts, 2 will go in the freezer.

I'm still experimenting with how to accurately measure pie dough thickness. I've been working on a lengthy article that includes a table showing how much pie dough to make based on the size of your pie pan and type of pie being made, with different amounts for a standard bottom crust and a deep dish bottom crust as well as for a standard top crust, lattice top or dome top. (I recently saw an article on making a braided top, but I'm not planning to include that type.)

This article expands on the one PJ Hamel wrote for King Arthur back in 2014 about how you shouldn't divide your pie dough into two equal parts. But the challenge in figuring out how much dough to make is having a reasonable value for thickness, since that's needed to compute volume or mass. I've been checking a lot of sources, there's no consensus answer. I may wind up with two weight recommendations based on how thick you like your pie crust.

[aaronatthedoublef]

I had NO oven spring in my whole wheat bread. It is pretty dense but has good flavor.

The recipe is here https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

Not sure what I did wrong. It's pretty dense as the loaf is just under two pounds.

• This reply was modified 4 years, 8 months ago by aaronatthedoublef.

[skeptic7]

Aaron;
I have never been able to use white whole wheat flour to make a 100% yeast bread successfully. I think its the lower protein compared to the red whole wheat flours. I have basically given up on white whole wheat flour for 100% whole wheat yeast breads.
I can't see your recipe, but I get better rises on bread that contains eggs.

BakerAunt;
Yes my pie has a top and bottom crust. Its like having the meat part of a Cottage pie enclosed by pie crust. This is my favorite white flour oil pie crust which has the advantage of microwaving quite nicely.
They Rye breads sound fabulous!

Mike;
The rolls in your other thread look great. Are they 100% rye?

[aaronatthedoublef]

Thanks Skeptic! All I have right now is white wheat. The recipe The recipe The recipe uses red wheat but KAF has always maintained that you can substitute red and white 1-for-1. Not ready to give up yet!

[BakerAunt]

Aaron--The only 100% whole wheat bread that I've ever made was the Stella Parks recipe that uses a food processor. It's a mess to clean the food processor, but it is a very good bread. There should be a link somewhere here on Nebraska Kitchen, as both Mike and I have made it. I just checked, and she used regular whole wheat. However, maybe the technique would work for you.

I've not used white whole wheat in most of my breads; I've kept it for cookies. I really liked the white whole wheat (ivory flour) that Bob's Red Mill had, but they don't produce it any more. I thought that it had a better taste than the KAF white whole wheat.

• This reply was modified 4 years, 8 months ago by BakerAunt.

[aaronatthedoublef]

Thanks BA. I may be able to find some red wheat and when I do I will try it. My whole wheat has a very tight, small crumb. It tastes good but is a little gummy. I posted a question to KAF about the recipe so I'll let everyone know what they say.

I found Stella Parks on whole wheat bread on Serious Eats. Ms. Parks has a "how to" posting here, and a recipe posting here. Just in reading the "how to" my autolyze was too short - about 30 minutes. And I should have used a machine to knead it. Ms. Parks uses a food processor and I am not sure out aging, well used food processor could handle it. I will try my Kitchen Aid which she dislikes since they started using plastic gears - I thought they had gone back to metal but this was updated last January.

I'll try them and let you know.

I never knew BRM had a white wheat. It's odd that KAF was more popular in Seattle considering Bob's was MUCH closer. But Bob's had no advertising and KAF only had a little.

• This reply was modified 4 years, 8 months ago by aaronatthedoublef.
• This reply was modified 4 years, 8 months ago by aaronatthedoublef.

[Mike Nolan]

There aren't that many 100% rye recipes in Ginsberg's book, the Salty Rye Rolls are 56% rye. Maybe I'll update the index on the lead page of the Rye thread to add the rye percentage for each recipe today.

I've not tried the Stella Parks 100% whole wheat recipe in the mixer, I got the impression from Stella's discussion of it that it really needs the heavy action of the food processor. Its small enough that I don't think it would tax an older food processor. It starts out on the gummy side, I'm not sure it'd do that in a mixeer. I think I've made it 4 times, and while it is tasty, I think all four times we didn't finish it before it started to go moldy. If I make it again, I need to freeze some of it.

I tried a bag of white wheat, we didn't care for any of the recipes I made with it, and I wound up throwing about half of the bag away. I do have some white wheat berries that I got at Wheat Montana's store in Three Forks MT, but I haven't ground any of them up yet.

[skeptic7]

I use white whole wheat flour in quick breads and cookies without problems. I can also ahve 30% whole wheat flour in yeast breads using either white or red whole wheat , with the rest of the flour being white flour.

[aaronatthedoublef]

Okay... I'll pull out the food processor. Do I use the regular, metal blade?

Can't do anything about red vs white wheat just now. And I will do the two hour autolyze recommended.

I do use white wheat in my pizza dough and it rises very nicely.

I have some vital wheat gluten. Would adding that help?

Thanks

[BakerAunt]

Yes--use the metal blade for Stella Parks' recipe. I had that question too, but after reading the manual, I realized that the plastic kneader is only for large batches. My FP is at least 35 years old.

[Mike Nolan]

On our old Le Chef food processor, we only used the plastic blade for light stuff, like cheeses and dips. The only reason we had to give up on it was the bowl cracked and we couldn't get a replacement. The motor still worked fine after around 40 years. Now I've got a Cuisinart 14 cup model that I use maybe 3-4 times a year. Most of the time I use my Bamix immersion blender. I did use it to chop up the cabbage for sauerkraut and cole slaw recently. You have to cut the cabbage into such small pieces to fit it in the 'large' hopper that it might almost be faster to use a manual kraut cutter.

[rottiedogs]

BakerAunt, this may be close to the original recipe for Swedish Limpa Bread that you used.

http://momsrecipesandmore.blogspot.com/2007/10/swedish-limpa-bread-rye-bread.html

[Mike Nolan]

There's a 'sweet limpa' recipe in the Ginsberg book, but I haven't tried it yet. It is a 100% rye recipe and uses molasses at 17.5% of flour weight, which is about twice as much molasses per flour weight as the McCall's recipe, so I would expect it to be both sweeter and denser.

• This reply was modified 4 years, 7 months ago by Mike Nolan.

[BakerAunt]

That looks pretty close, Rottiedogs. Thanks for finding it. I think that the original recipe may have included a bit more butter.

Mike--I'm planning to give Ginsberg's recipe a try, but I still have a loaf of Limpa in the freezer.

[Author]

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