100% Whole Wheat Bread

(alternate name)

(description or note)

Hardware

• Two (2) proofing buckets, with covers, 2 quarts each
• Stand mixer with dough hook
• 9 x 5 (inches) loaf pan

Soaker

227	g		whole wheat flour
4	g		salt
24.5	g		King Arthur Baker’s Special Dry Milk
199	g		water

Procedure

1. In a proofing bucket, mix all the ingredients until all the flour is incorporated and the mixture starts to form a ball.


2. Snap on the cover and leave at room temperature for 12 to 24 hours. If it will be longer than 24 hours, put the soaker in the refrigerator.

Biga

227	g		whole wheat flour
1	g		instant yeast
170	g		water @ 70F

Procedure

1. In the second proofing bucket, mix all the ingredients until all the flour is incorporated and the mixture starts to form a ball.


2. Using wet hands or a semi-flexible bowl scraper, knead the dough for 2 minutes.


3. Let the dough rest for 5 minutes then knead for 1 minute more.


4. Snap on the cover and place in the refrigerator for at least 8 hours.

Final Dough

56	g		whole wheat flour
7	g		instant yeast
5	g		salt
20	g		King Arthur Vital Wheat Gluten
43	g		dark brown sugar
14	g		vegetable oil
15	g		water

1. Two (2) hours before starting to make the final dough, take the biga out of the refrigerator and allow to come to room temperature. It’s fine if neither the soaker nor the biga has risen very much (or at all).


2. Mix all the dry ingredients.


3. Turn the soaker out onto a very lightly floured surface and chop it into 8 pieces; put them in the mixing bowl and dust with some of the dry mixture, enough to coat. Do the same for the biga.


4. Add the rest of the dry mixture and squish around a bit (by hand). Pour in the oil.


5. Using the dough hook, mix on the slowest speed; while the mixer is running, dribble in the water; try to pour it down the sides of the mixing bowl, so it reaches the unincorporated flour in the bottom of the bowl.


6. Mix for 2 minutes, or until all the ingredients are incorporated and the mixture starts to form a ball.


7. Increase the speed one notch and knead for 5 minutes. The dough should feel soft and tacky, but not sticky, and should spring back when pressed with your finger. If necessary, knead longer until the desired consistency is reached.


8. Let the dough rest for 5 minutes while you wash and dry one of the proofing buckets, and lightly coat it with cooking oil spray.


9. Knead the dough for 1 more minute.


10. Form the dough into a ball and place in the oiled proofing bucket; snap on the cover and let ferment at room temperature until about 1½ times its original size (45 to 60 minutes).

 

11. Turn the dough out onto a very lightly floured surface (or onto a silicone mat) then form into a rectangle, knocking out air by poking the dough with your fingers as you spread it out; however, try not to tear the dough.


12. Lightly coat the loaf pan with cooking oil spray.


13. Roll the dough into a“log,” seal the final seam, and place in the oiled loaf pan. Cover with a plastic shower cap.


14. Let proof at room temperature until about 1½ times its original size (45 to 60 minutes).

 

15. About 15 minutes before the proofing is finished, preheat the oven to 425F.


16. Remove the shower cap, place the loaf pan in the oven, and turn the oven down to 350F.


17. Bake for approximately 20 minutes; remove the loaf from the pan and place it back in the oven, directly on the oven rack. Bake for approximately 20 minutes more, until the loaf sounds good and the internal temperature at the center of the loaf is at least 195F.


18. Allow to fully cool before slicing.

Notes

If possible, use organic, unbleached flour.

This recipes is specifically calibrated for King Arthur Baker’s Special Dry Milk (powder). I’m sure it’ possible to use a different brand but you will probably need to adjust the quantities. The original recipe called for 198 grams of whole milk.

The original recipe did not call for (vital) wheat gluten; I added that to get a better rise and thus a better crumb. As with the milk powder (above), if you use a different brand, adjust the quantities accordingly.

Yes, I give the weights of all ingredients in grams but specify temperatures in Fahrenheit, the capacity of the proofing buckets in quarts, and the size of the loaf pan in inches. So be it.

No, I don’t have volume measurements for the ingredients.

Rating

Difficulty:		Hard
Time:		Total time: 14 - 19 hours, as follows:      Initial mixing: 1 hour      Overnight fermentation: 8 - 12 hours      Warm up soaker and biga: 2 hours      Final mixing, proofing, shaping, and baking: 3 - 4 hours
Precision:		5

Source

Peter Reinhart’s Whole Grain Breads, by Peter Reinhart.