First off...how do you like the new look? Better than pure white, eh?


You know what has fiber and tastes like this background?

Crappy whole-wheat bread!

You know what doesn't taste like this background?

My whole-wheat bread!


So, as promised, I'm posting more regularly (no pun intended) and this time the post is accompanied by photos! Yippee! This afternoon I carried on with my lesson in baking and gave the whole-wheat bread recipe in the CIA text a whirl.

Like before, I only made a fourth of the recipe so I wasn't up to me ears in dough and modified it a little. This time I'll fill you in on the ingredient details. Mind you, like any good baker, I'm using weight instead of the imprecise volumetric measurements....


AP Flour: 3/4 lbs. (12 oz)
WW Flour: 1/2 lbs. (8 oz)
Instant Dry Yeast: 1/6 oz. (.167 oz)
Water: 14 fl. oz.
Salt: 4/9 oz. (.44 oz)
Vital Wheat Gluten: 4 teaspoons (as directed on the box)

The process was similar to the one with the white bread - but just a couple changes. After the ingredients were briefly mixed into a rough mass, the dough was left to sit for about 30 minutes. This step is called autolyse - a hydration rest that is especially useful when making fiber enriched doughs such as this. During the rest, the flour has a chance to absorb the water and aids in gluten formation.

Dough just before autolyse rest.

Dough after autolyse rest. I smoothed it just a little bit...

After a thorough kneading after autolyse, the dough was left to rise (ferment) for 30 minutes. Now here's another change - after the 30 minute rise, the dough is folded (gently kneaded) several times to redistribute the little gas bubbles as well as nutrients for the little yeasties. This step is then repeated, then left to ferment for another 15 minutes. So, that's...30 min, fold, 30 min, fold, 15 min.

After the initial fermentation, the dough is formed into an oblong, just as before, and allowed to rest for about 20 minutes to let the gluten relaaaax.

Then into the pan it goes! The shaped dough is placed in the pan for the second fermentation (proofing).

This is what it looks like when it's ready for the oven!

Okay...now it's ready! The dough is scored and misted with water.

A few blasts of steam and 30 minutes later...

...it's golden brown and delicious! Well...I haven't tasted it yet...but I'm sure it's delicious!

*Please excuse the photo quality. I'm using my iPhone while I search for that stupid camera cable*

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