[skilletlicker]

I was using a bread machine but last night while my husband decided to make a double loaf of rye bread it broke and we need to buy another one. I am starting to think that it just may be better to buy a mixer with a dough hook. I think that having a mixer would be a wiser choice.

For what it's worth, I think you're right. If you're going to ask your new mixer to knead double loaves of whole grain dough, be sure to select one that has the power and capacity to handle it.

Thanks for this thread!

[KyleW]

Seems like things are progressing nicely. I've been away for a few days or I would have chimed in earlier. It is very possible to bake a nice, light 100% whole wheat pan loaf. I know, I've done it I will post my recipe when I get home.

I'm not a big fan of additives like vital wheat gluten (which is what a lot of branded additives contain. I don't think they're necessary and can give the crumb a gummy quality.

You need to be a little careful with proofing (second rise) times when baking with 100% whole wheat. The bran acts as little razor blades, cutting the gluten strands that develop. This will cause the loaf to be dense. If you over proof your loaves the razor blades have a field day. I like to test by feel, as Panini suggested. For proof testing, poke the risen loaf gently with your finger. If the dough sprongs right back, it's not ready. If it takes a few seconds to come back you should be good to go. If it stays deflated, you may have over proofed. I tend to start testing 15-20 minutes before a recipe says it should be ready.

I'll post the recipe tonight.

Kyle

[skilletlicker]

Originally Posted by KyleW

For proof testing, poke the risen loaf gently with your finger. If the dough sprongs right back, it's not ready. If it takes a few seconds to come back you should be good to go. If it stays deflated, you may have over proofed. I tend to start testing 15-20 minutes before a recipe says it should be ready.

Thanks Kyle. That's one of those things that everybody else seems to grasp intuitively, but I need spelled out in detail.

[panini]

SL,
"I continued to knead the full 15 min. just to make sure it knew who was boss"

Good point. most of the breads do not need to be handled gently in the first stages. The mix/knead not only brings up the protien/gluten but the slapping around in the bowl will cause friction and start to warm your dough to get things started.

[skilletlicker]

Originally Posted by panini

SL,
"I continued to knead the full 15 min. just to make sure it knew who was boss"

Good point. most of the breads do not need to be handled gently in the first stages. The mix/knead not only brings up the protien/gluten but the slapping around in the bowl will cause friction and start to warm your dough to get things started.

Thanks Pan,
I didn't know if going past the pull away was wise or not. Now, being somewhat compulsive and a by nature believing that, if some is good, more must be better, what is the upper limit to the mix/knead? How would one know if he was approaching it?

[panini]

by temp, not sure about home, but I would not go to far over 80+