Winthrop Whole Wheat Bread (as made and sold at the bakery)
It is also a rather forgiving recipe if you make sure to bring both preferments to room temperature before incorporating them. I miscalculated my schedule for the day and had to slow down the starter in the fridge. It came back to life beautifully. Scott says that as an alternative to making the soaker one day ahead of time, you can also make it only 12 hours before mixing and then skip the waiting in the fridge part by just having it rest at room temperature (about 73°F/23°C).
Breadfarm maintains a whole wheat starter at 100% hydration but any wheat starter can be used provided its hydration is appropriately adjusted. I used my regular white liquid levain (100% hydration) and simply fed it twice with coarsely milled wheat flour before using in the recipe. The important part is to make sure to feed the starter about 8 hours prior to mixing (although, as I said, I had to slow mine down and it still worked). It must achieve full ripeness. If fed coarsely milled flour, the starter holds longer between feedings and the resulting bread is more chewy.
Fairhaven coarsely milled wheat flour
- 320 g white whole wheat flour
- 248 g water
- 14.5 g salt (all the salt for the formula goes into the soaker to inhibit protease activity)
- 65.5 g ripe whole wheat starter (100% hydration)
- 262 g coarse whole wheat flour
- 262 g water
For the final dough
- .85 g instant yeast (about 1/4 of a teaspoon) (used in a production situation to ensure that the bread rises on schedule but optional at home)
- 23 g water
- 590 g starter (all the starter)
- 582 g soaker (all the soaker)
- 227 g white whole wheat flour
- Proof the yeast in the warm water for 5 minutes (even if it’s instant as it makes it more active and you need to use less)
- Combine all ingredients and mix until you get a good windowpane test (see video) but the dough is still loose and shaggy. Target dough temperature should be 78 to 80°F (26-27°C)
- Fold three times at 25 minutes interval
- Divide and shape as batards 25 minutes after the last fold (no pre-shaping)
- Bake about 20 minutes after shaping in 450°F/232°C oven for 35 to 45 minutes with steam in the first few minutes.
I had fun making the Winthrop loaf and I love its flavor. Scott says it has a small but devoted following among the whole grains crowd and I can understand why. It’s definitely a keeper!
The Winthrop 100% Whole Wheat Bread is going to Susan for Yeastspotting, her weekly roundup of breads and other baked goodies.