8/24/15 From Scratch Whole Wheat Bread

From Scratch Whole Wheat Bread loaves

Yesterday I baked a whole lot. I finally had a perfectly bubbly sourdough starter, as yesterday marked a week since I started the starter. Results are what they are supposed to be now, with a bit of outside help.

Turned out my house, wasn’t hot enough, but I fixed the starter to a functioning bubbly state anyways. I was dead set on making a successful whole wheat loaf or two of bread, as the day before I wasted some flour, by not having a active enough starter discard. The bread that I made before never rose, nor the yeast never worked so they were hard as a rock, I have not and will not share pictures of that disaster. I did however have a self-determination inside me to make a successful one after those. So I did my best to make the yeast starter work right. So I fed it some brown sugar.

And boy did that work, the starter almost took over the whole stove. I mixed it, with some sugar, then let it sit for like 20 minutes and when I turned around it had overflowed the bowl it was in and was all over the stove, hey I guess the sugar worked. Since I had so much heavily activated starter discard, I put some back into my bulk starter to ensure it stays bubbly, and boy did that work too! Worked so well, that I put the starter into the fridge and now the next morning, it is still bubbly and foamy! I guess its ready to use again!

I did autolyse yesterday, as I have read that when you bake with whole wheat flour, it absorbs more water, so it needs to be more wet. My ratio was crazy too, I only used 2 cups of whole wheat flour to about 4 ½ –5 cups of bread flour. I mixed the gluten with milk and oil and let it sit for a few minutes before I added the salt, sugar and brown sugar activated yeast. The dough ended up being so wet that I had to add more bread flour to get it into an oiled bowl to rise. I think I could have added too much, but it still did its bulk rise in 2 hours like the day before when I made good bread.

After the bulk rise I split it in half, and place it into some loaf pans, I had one that was bigger than the other and I knew that one would bake better, and it did. I let them rise in the lowest setting in my oven. When they were ready I baked them at 350 degrees in the back of the oven, while I also baked some scones for my husband. He has been asking for them, so I made a quick blueberry topped batch, while the bread was rising. I knew the bread was done, when I could smell the crust getting browner, and almost too dark. I pulled them out and put them unto the cooling racks.

I got a little anxious and really loved the smell of the bread that I had to try it, I made a huge mistake and did not let the little loaf rest enough before cutting it so it deflated some. I kinda ruined it, but at least I had a better loaf to wait for.

Here are some pictures of the loafs out of the oven.

out of the oven, still in pans
out of the oven, still in pans
out of pan large loaf; top
out of pan large loaf; top
both loaves out of pans cooling
both loaves out of pans cooling
top of both loaves while cooling
top of both loaves while cooling

Here are the pictures of me cutting the small one.

slices of small loaf
slices of small loaf

Here are the scones;

scones on cookie sheet
scones on cookie sheet
scones and bread
scones and bread
blueberry topped scones
blueberry topped scones

Here are the first slices of the large one.

#glamourshot both loaves sliced
#glamourshot both loaves sliced
sliced both loaves
sliced both loaves
from behind, slices of bread
from behind, slices of bread

I finished slicing the large one this morning and I am having some for breakfast, it is really good bread, and I really like it. My husband and son would prefer me not making whole wheat sweet bread, they like my bread flour-pizza dough-Italian loafs better.

Here are the pictures from this morning.

slices of whole wheat bread
slices of whole wheat bread
my toast this morning
my toast this morning

 

I also made mashed potatoes and gravy and fried breaded chicken for dinner. With me and my sons chicken I topped it with my heirloom tomato sauce and a load of mozzarella, then broiled it. It was really good makeshift chicken Parmesan.

Here are some pictures of my plate.

my dinner plate
my dinner plate
chicken parmasan
chicken parmasan
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