A bread 100% whole wheat organic flour. The barley malt contributed to the darkness of this bread and also to the taste.
The bread had a very soft crumb and a strong crust.
Usually the whole wheat breads do not raise so much and they get a dense crumb. To help with this aspect I have added some gluten powder and, as you can see, it worked perfectly.
So far, I can declared as my favorite whole wheat bread.
Ingredients:
- 727ml water (32ºC)
- 250g sourdough (100% hydration)
- 1000g organic whole wheat flour
- 20g gluten powder
- 10g barley malt (powder)
- 15g salt
- 150g oat flakes
Directions:
- 9:45AM Mix all ingredients together for 15 minutes.
- 10:00 Cover the bowl with a lid and let it stand at 20ºC for 5h. This is the bulk fermentation phase.
- 15:00 Divide the dough in 3 and shape 3 oblong loaves.
- 15:10 Put the dough in bannetons and cover them with a linen towel. Let them stand at 22ºC for the final fermentation around 1h30.
- 16:40 Turn on the oven at 260ºC with the baking stone inside and volcanic stones in a pan under to help creating steam.
- 17:25 Score the loaves with a blade and put them in the oven on the hot stone. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 220ºC and continue to bake for another 30 minutes.
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