Todays JLMBBC project was a boule using King Arthur's new White Whole Wheat flour in a 1/1 ratio with their regular bread flour. I also increased the flour and water slightly: I used 450 grams of flour rather than three cups (which probably weighed out to about 430 grams), and a corresponding increase in water. Salt was 2 teaspoons of store brand iodized, and I used the typical 1/4 teaspoon yeast. I treated the dough very gently after its last stirdown. Cooking time was 30 minutes covered, 30 uncovered in a 450 degree oven (I actually preheated pot and oven to 500, then turned it down when I put the bread in). I used my 3-quart All-Clad casserole, which (along with their 3-quart saucepan) is what I've used to bake most of these JLMBBC loaves.
The obvious difference is I got a much darker loaf. The white whole wheat I was using in part is not particularly dark, and the baking time was very close to other baking times, so I can only assume that there's a lot more sugars in the new flour. Another difference is that the loaf is significantly taller -- much more so that can be explained by the 5% increase in the amount of flour. I think my previous loaves have been stirred down too vigorously too close to the baking time. There's also a slight, unobjectionable bitterness, which is either the flour or the loaf's being much darker.
I'd give this loaf an 8.5.
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