Comments on: 100% White Whole Wheat Sandwich Bread http://www.breadcetera.com/?p=177 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: SteveB http://www.breadcetera.com/?p=177&cpage=1#comment-2528 SteveB Tue, 07 Sep 2010 20:19:16 +0000 http://www.breadcetera.com/?p=177#comment-2528 Hi Frederic, I'm glad you're enjoying the site. As you've discovered, the presence or absence of butter, or any fat or oil for that matter, can play a key role in determining the texture of both the crust and crumb of a bread. While I would prefer not to give any uninformed advice as to what oil or fat is a healthy alternative to butter (I'm a firm believer that butter is fine in moderation), feel free to experiment with other fats or oils such as olive oil, coconut oil, etc. Hi Frederic,
I’m glad you’re enjoying the site.
As you’ve discovered, the presence or absence of butter, or any fat or oil for that matter, can play a key role in determining the texture of both the crust and crumb of a bread. While I would prefer not to give any uninformed advice as to what oil or fat is a healthy alternative to butter (I’m a firm believer that butter is fine in moderation), feel free to experiment with other fats or oils such as olive oil, coconut oil, etc.

]]> By: Frederic http://www.breadcetera.com/?p=177&cpage=1#comment-2526 Frederic Sun, 05 Sep 2010 03:53:37 +0000 http://www.breadcetera.com/?p=177#comment-2526 Hi Steve, Thanks for your site -- it's a great resource! I've tried both the 100% White Whole Wheat Sandwich Bread and the Baguettes with Poolish on your site. The baguettes turned out pretty well (except for the crumb being a bit too dense/yeasty, probably because I didn't score deep enough -- but the crust was great!). For the sandwich bread described here, the crumb was great, but the crust was too hard to be used as a 'sandwich' bread. However, I see in comment #15 that you mentioned the butter would help in softening it up. Foolishly, I felt that there would be too much butter in the recipe, so I halved the amount called for (you know, thinking healthy...) -- and I'm guessing that's why the crust turned out too 'crisp'. Would you have any recommendations for a healthier alternative to butter in this recipe, or might you change the baking time/temperature? Thanks, Frederic Hi Steve,

Thanks for your site — it’s a great resource! I’ve tried both the 100% White Whole Wheat Sandwich Bread and the Baguettes with Poolish on your site. The baguettes turned out pretty well (except for the crumb being a bit too dense/yeasty, probably because I didn’t score deep enough — but the crust was great!).

For the sandwich bread described here, the crumb was great, but the crust was too hard to be used as a ‘sandwich’ bread. However, I see in comment #15 that you mentioned the butter would help in softening it up. Foolishly, I felt that there would be too much butter in the recipe, so I halved the amount called for (you know, thinking healthy…) — and I’m guessing that’s why the crust turned out too ‘crisp’. Would you have any recommendations for a healthier alternative to butter in this recipe, or might you change the baking time/temperature?

Thanks,
Frederic

]]> By: SteveB http://www.breadcetera.com/?p=177&cpage=1#comment-2401 SteveB Wed, 16 Jun 2010 20:13:14 +0000 http://www.breadcetera.com/?p=177#comment-2401 Hi Penny, I'm glad to hear that you enjoy perusing the posts on Bread cetera. The salt that I use for most of the bread recipes that I describe, unless otherwise noted, is kosher salt. The butter added to the mixture in this recipe is at a cool room temperature; cool enough to be pliable but with no indication of melting. Hi Penny,
I’m glad to hear that you enjoy perusing the posts on Bread cetera.
The salt that I use for most of the bread recipes that I describe, unless otherwise noted, is kosher salt. The butter added to the mixture in this recipe is at a cool room temperature; cool enough to be pliable but with no indication of melting.

]]> By: Penny http://www.breadcetera.com/?p=177&cpage=1#comment-2400 Penny Wed, 16 Jun 2010 19:02:55 +0000 http://www.breadcetera.com/?p=177#comment-2400 Hi Steve, Just discovered your bread blog and love it--what an inspiration for a novice bread baker! I have been searching for a lighter whole wheat bread and think I have finally found it in your recipe. I have a couple of questions and hope they've not been answered elsewhere. First, what kind of salt do you use in this recipe, e.g., table salt, kosher salt, sea salt? Secondly, is the butter chilled or at room temperature when you add it to the mix? Thanks again so very much for your insight and the beautiful photos. Penny Hi Steve,
Just discovered your bread blog and love it–what an inspiration for a novice bread baker! I have been searching for a lighter whole wheat bread and think I have finally found it in your recipe. I have a couple of questions and hope they’ve not been answered elsewhere. First, what kind of salt do you use in this recipe, e.g., table salt, kosher salt, sea salt? Secondly, is the butter chilled or at room temperature when you add it to the mix?
Thanks again so very much for your insight and the beautiful photos.
Penny

]]> By: Michael http://www.breadcetera.com/?p=177&cpage=1#comment-1404 Michael Mon, 08 Feb 2010 08:12:54 +0000 http://www.breadcetera.com/?p=177#comment-1404 I'm with Thor, only I'm trying 20% of the total weight is starter. I have no idea if that is a good idea or not, I just know rec.sourdough suggests 5-20% starter. I’m with Thor, only I’m trying 20% of the total weight is starter. I have no idea if that is a good idea or not, I just know rec.sourdough suggests 5-20% starter.

]]> By: SteveB http://www.breadcetera.com/?p=177&cpage=1#comment-1372 SteveB Tue, 12 Jan 2010 17:39:51 +0000 http://www.breadcetera.com/?p=177#comment-1372 Thor, if you want your bread to maintain the same quantity of prefermented flour as the formula in this post, then you would use 370 g of a mature, 100% hydration whole wheat starter instead of the poolish . Please note, though, that this will probably result in a denser crumb and a somewhat different flavor profile. Thor, if you want your bread to maintain the same quantity of prefermented flour as the formula in this post, then you would use 370 g of a mature, 100% hydration whole wheat starter instead of the poolish . Please note, though, that this will probably result in a denser crumb and a somewhat different flavor profile.

]]> By: Thor http://www.breadcetera.com/?p=177&cpage=1#comment-1371 Thor Tue, 12 Jan 2010 06:13:52 +0000 http://www.breadcetera.com/?p=177#comment-1371 This recipe, with yeast in the poolish and the dough, reminds me of a "spiked" sourdough recipe, except using instant yeast for both parts. I'm thinking of substituting 100g of 100% hydration sourdough starter for 50g each of the flour/water in the poolish, and omitting the instant yeast from the poolish. Do you think this would work out well? I haven't made many whole wheat sourdough breads. This recipe, with yeast in the poolish and the dough, reminds me of a “spiked” sourdough recipe, except using instant yeast for both parts. I’m thinking of substituting 100g of 100% hydration sourdough starter for 50g each of the flour/water in the poolish, and omitting the instant yeast from the poolish. Do you think this would work out well? I haven’t made many whole wheat sourdough breads.

]]> By: SteveB http://www.breadcetera.com/?p=177&cpage=1#comment-1339 SteveB Thu, 17 Dec 2009 02:12:46 +0000 http://www.breadcetera.com/?p=177#comment-1339 louise, substituting regular whole wheat flour for white whole wheat flour would work fine. Just be aware that the flavor might be a bit more assertive. louise, substituting regular whole wheat flour for white whole wheat flour would work fine. Just be aware that the flavor might be a bit more assertive.

]]> By: louise http://www.breadcetera.com/?p=177&cpage=1#comment-1338 louise Thu, 17 Dec 2009 01:05:14 +0000 http://www.breadcetera.com/?p=177#comment-1338 I tried this today and it turned out perfect. I bought lave rocks in home depot and use it for steaming. Can I use Whole wheat instead of white whole wheat bread? I tried this today and it turned out perfect. I bought lave rocks in home depot and use it for steaming. Can I use Whole wheat instead of white whole wheat bread?

]]> By: SteveB http://www.breadcetera.com/?p=177&cpage=1#comment-1294 SteveB Tue, 10 Nov 2009 22:09:10 +0000 http://www.breadcetera.com/?p=177#comment-1294 Steph, I'm glad you enjoy the blog. A large part of learning good bread baking technique comes from repeatedly making the same bread over and over again (not unlike a musician practicing his or her scales). Keep at it and soon you'll be the next up and coming young artisanal bread baker in Chicago! Steph, I’m glad you enjoy the blog. A large part of learning good bread baking technique comes from repeatedly making the same bread over and over again (not unlike a musician practicing his or her scales). Keep at it and soon you’ll be the next up and coming young artisanal bread baker in Chicago!

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