The Sunday 75% Whole Wheat Bread

Again I am doing a Saturday bread on a Sunday. It seems that my preferred day to bake the bread is Sunday and this is correct. On Saturday I need to make all the food shopping and other small activities and bread is usually not on this day to do list.
So, almost the same recipe as the white version except the fact that 75% of the flour is whole wheat not white. To make it grow more, I have added 5g of extra gluten powder. (thank you, Rick for the present ;) )
There is a change from the original recipe and this is the type of yeast. The author specifies 3g of instant dried yeast which normally should be translated as 6g of fresh yeast. But I tried this version  and worked perfectly well.

  • 250g wheat flour (at 10% gluten)
  • 750g whole wheat flour
  • 800ml water (32-35ºC)
  • 10g salt
  • 3g fresh yeast
  • 5g gluten powder (optional)

  1. Sunday 10:15 AM mix flours and gluten powder with water 
  2. 10:25 AM let the dough sit for 20-60 minutes for the autolyse phase.
  3. 10:50 AM, add salt and the fresh yeast and mix.
  4. 11:00 AM start the bulk fermentation and give a stretch and fold twice, at 11:30 and 12:30. Bulk fermentation should take about 5 hours that should be adjusting depending on the room temperature.
  5. 16:00 shape the bread into a big boule (or 2 if you prefer) and put it in a round banneton. Cover with a towel and let it proof for 1h30.
  6. 16:45, turn on the oven at 260ºC with the Dutch oven and the lid inside. This is 45 minutes before the end of the proofing time.
  7. 17:30, take out the hot Dutch oven and put the dough inside. Put the lid on and return the pot back in the oven while maintaining the temperature at 260ºC.
  8. 18:00, open the oven and remove carefully the lid. Continue to bake for another 30 minutes but reduce the temperature to 230ºC.
  9. 18:30, take the bread out of the oven and let it cool on a wire rack.


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