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Wheat Bread Tastes Good - But No Fluff

post #1 of 9
Thread Starter 

 Hi there guys!

 

 For some reason my wheat bread tastes delicious. However, it's always quite dense and lacks the fluff of supermarket bread.

 

Got any suggestions?

 

Thanks

post #2 of 9
Can you give any detail on what the makeup of the break is? Is it made entirely of whole wheat flour? Are you free forming it or baking in loaf pans? What's your bread formula and procedure look like? Have you tried other formulas to try to achieve your desired texture, or have you been sticking to just this one? We need details before offering suggestions.

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post #3 of 9

It's very unlikely there is all that much whole wheat in the supermarket bread.  They use a small proportion of whole wheat to white flour to make it fluffy. 

But you can make a pretty soft and high-rising 100% whole wheat loaf if you take very good care of the gluten. 

Milk makes bread softer

kneading in COOL butter AFTER it's been kneaded to be elastic and smooth, little slivers at a time, make for a high rise and a softer crumb (yes, believe it or not, even quite a lot of butter) - adding it melted it gets absorbed into the flour, making it rise less. 

 

Knead well to develop gluten, but don;t mistreat the dough.  Don't slam it and punch it.  knead steadily, then turn the part that's against the table to the top, put into bowl to rise, don't punch down but pull it away from the sides gently and press gently.  Let it rise again.  Then turn out top side down, on floured board, and flatten it well, but gently, using hands, and fold all around in a circle, folding inwards, so you have a ball.  Turn over, cover, set ten minutes, turn top down again.  flatten, and roll like a jelly roll and put into greased pan.  Let rise until pressing it half a knuckle into the dough it leaves a slowly filling-in impression, and bake. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 9

There is a really excellent article from Chef Joe George on how to make a great loaf of wheat bread here: http://www.cheftalk.com/a/how-to-make-a-really-good-loaf-of-whole-wheat-bread

 

 

Has photos as well.

Thanks,

Nicko 
ChefTalk.com Founder
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #5 of 9
Thread Starter 
Quote:
Originally Posted by siduri View Post

It's very unlikely there is all that much whole wheat in the supermarket bread.  They use a small proportion of whole wheat to white flour to make it fluffy. 

But you can make a pretty soft and high-rising 100% whole wheat loaf if you take very good care of the gluten. 

Milk makes bread softer

kneading in COOL butter AFTER it's been kneaded to be elastic and smooth, little slivers at a time, make for a high rise and a softer crumb (yes, believe it or not, even quite a lot of butter) - adding it melted it gets absorbed into the flour, making it rise less. 

 

Knead well to develop gluten, but don;t mistreat the dough.  Don't slam it and punch it.  knead steadily, then turn the part that's against the table to the top, put into bowl to rise, don't punch down but pull it away from the sides gently and press gently.  Let it rise again.  Then turn out top side down, on floured board, and flatten it well, but gently, using hands, and fold all around in a circle, folding inwards, so you have a ball.  Turn over, cover, set ten minutes, turn top down again.  flatten, and roll like a jelly roll and put into greased pan.  Let rise until pressing it half a knuckle into the dough it leaves a slowly filling-in impression, and bake. 

 

Thank you, Siduri! :)

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Nicko View Post

There is a really excellent article from Chef Joe George on how to make a great loaf of wheat bread here: http://www.cheftalk.com/a/how-to-make-a-really-good-loaf-of-whole-wheat-bread

 

 

Has photos as well.

 

 Thank you so much, Nicko!

 

I think Chef George has saved the day! :)

post #7 of 9

Hi, 
I have to second the article by Chef George on 100% WW bread.  I tried it and his was very good, much lighter than I had been making.

However, I'm simply spoiled by the no-knead method.  So I've started incorporating Chef Geroge's ideas about wet dough and getting the WW thoroughly moistened.   So I add addtional water, and let it rise 12-18 hours (Using only 1-1½ tsp. instand yeast.   I have not measured anything, just eyeballed a wet dough.  When I shape it, sometimes it is too wet, so I keep folding it on itself (I work it on a sheet of waxed paper) generously working in more WW flour. If it is too wet, it won't rise well, but it has to be as wet as possible to give it more elasticity and better rise.   My dough looks *almost* as elastic as his did when I shape it, a good compromise, IMO.    I always make 2 loaves and we love it for sandwiches.  

 

However, my attempt at using this dough for hamburger buns fell --- ahem ---- flat.  And heavy.  So I still have to work on it.

 

But I'm convinced it can be done as no-knead b/c the loaves turn out very well.

Indy

post #8 of 9

Well i had the same issues with my bread when i started baking, i came to know about some bread improvers that enhances the fluffy textrue into your bread along with yeast, i tried it and it turns out to be much flullfier! I have also read about bleaced flour, but don't have much information about it.

post #9 of 9

In my rye bread made with a poolish and 5 parts AP with 1 part rye flour (by volume), I plan to add more yeast along with some ascorbic acid as they do with some European flours.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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