Wheat bread 50% wholegrain - hearth and molded versions (Jeffrey Hamelman)

Category: Yeast bread
Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)

Ingredients

Ripe dough:
Wheat flour (I have 1c) 100 g
Water 65 g
Salt 2 g
Dry yeast (Saf-Moment) 0.3 g
Dough:
Ripe dough all
Whole grain wheat flour 200 g
Wheat flour (I have 1c) 100 g
Water 200-225 g
Honey 12 g
Salt 6 g
Dry yeast (Saf-Moment) 2.5 g

Cooking method

  • For ripe dough, mix flour with yeast and salt. Knead the tough dough with your hands. Cover and leave for 12-16 hours at 20-22 C.
  • For dough, mix all ingredients on low speed for 3 minutes. Cover and leave for 15 minutes. I did it in different ways: I beat the ripe dough with water; mixed all the ingredients for the dough, and only then added the ripe dough; mixed all the ingredients with the old dough. The result is the same, i.e. the order of introducing ripe dough does not affect the quality of the bread. (may Hamelman forgive me).
  • Next, knead the dough at high speed for 7-10 minutes. The dough is soft, sticky:
  • Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)
  • Fold the dough, place in a greased container, cover and leave for 60 minutes. Then knead the dough, fold again. Return to container and leave for another 60 minutes.
  • Next, knead the dough, round, cover and leave for 10 minutes.
  • Then, for the hearth option, shape the loaf, place it in a proofing basket with the seam up, cover and leave for 40 minutes.
  • Sprinkle with water before baking.
  • Bake on a stone in an oven preheated to 250C (230C convection) for about 10 minutes. Then lower the temperature to 220C (convection 200C0 and bake until tender. The exact time depends on your oven.
  • Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)
  • Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)
  • For the form version (for form L7)
  • Ripe dough:
  • Wheat flour (I have 1c) 83 g
  • Water 54 g
  • Salt 1.6 g
  • Dry yeast (Saf-Moment) 0.2 g
  • Dough:
  • Ripe dough all
  • Whole-grain wheat flour 166 g
  • Wheat flour (I have 1c) 83 g
  • Water 180 g
  • Honey 10 g
  • Salt 5 g
  • Dry yeast (Saf-Moment) 2 g
  • Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)
  • Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)
  • Wheat Bread 50% Whole Grain - Heart and Shaped Bread (Jeffrey Hamelman)
  • I did it three times at a triple rate. We are full of bread tsz!)))) From the original recipe, we moved towards increasing the water, reducing the yeast and the time of the final proofing. I liked the pod version more.

Note

The original recipe is here: 🔗

Kras-Vlas
Oh, what a piece of bread! Ksyusha, what a handsome man turned out, everything with him !!!
And even on her birthday night, she bakes wonderful bread!
Happy birthday, new creative successes!
Joy
Ksyusha, awesome bread This is absolutely my recipe, so I took it to the bins
Thank you very much for the recipe, and again happy birthday to you
barbariscka
Oksanchik and you switched to whole grain bread ... Great bread, but the hearth is always better.
Happy Birthday to You! So that the bread always succeeds!
Omela
Olga, , Marina, Vasilisa, thanks girls !!!

Quote: barbariscka
and you switched to whole grain bread
Yes, fed up with white. And this one is very tasty and all the benefits.
Gala
Very nice bread. I will bookmark it, I will definitely bake it.
Tumanchik
Mistletoe happy birthday to you! Happiness and health to you, as well as God's all-forgiving mercy!
Omela
Irina, thanks for the compliments!

Galina, good luck!

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