Whole grain bread: ugh… a dense and heavy sticky brick – open crumb? Impossible! Well…not here at #brotokoll – all we can say to these prejudices is: „Once upon time …“
Stay tuned for a fabulous whole grain pleasure – the only thing you might ask yourself after having baked this loaf is: who the hell caught the last slice?
Mock`n Roll Series
A whole range of experiments has been finally completed and the tantalizing waiting time for you is over! Here we go with the first recipe of this still young year!
#brotokoll proudly presents the already announced Mock’n Roll Series! Either with just a small portion or even (like in this brandnew recipe) 100% whole grain. These recipe series are full of aromatic fireworks and surprises!
We are the Millers – join the journey!
Is there a difference between whole grain and whole grain? What kind of maybe unknown but healthful components can be found in freshly milled flour? And how comes that someone decides to build houshold mills? I found a real entrepreneur for all my questions – the Prince of Milling and King of Mock’n Roll: Wolfgang Mock. You missed the interview? Check THIS out!
Whole grain & Open Crumb
“But crumb! What big holes you have,” said Roasty Little Bread Riding Hood
Open Crumb in a whole grain loaf is not achievable! Who said that?
There are some important parameters we have to take care of, in order to end up with an airy whole grain loaf:
- Sourdough/Levain: same as for any bread where we hunt after an Open Crumb, we need a levain with a strong leavening power – also the levain amount ist crucial (but you will be surprised how small the required quantity actually is)
- Extended Autolyse: if you choose to knead by hand, a longer autolyse is generally must – as for whole grain, I made the experience that an even more extended autolyse than normally, (up to 4-5 hours at room temperature) favors your whole grain Open Crumb adventure
- Dough strength: Whole grain dough tends to relax easily. Therefore, we have to adapt our stretch & fold cyclus (including lamination) in order to stabilize the loaf’s shape and to maximize oven spring (credits: Trevor J. Wilson in his Open Crumb Mastery)
- Gluten development: Bran and germ seem to „disturb“ the dough during the gluten development process (which starts already during our extened autolyse) – you’ll figure out how we’ll handle that in the recipe below!
- Bulk fermentation: last but not least, it requires a perfect timing for interrupting and stopping bulk fermentation in order to avoid an overproofed whole grain dough (which is fermenting way faster than doughs with a lower or no portion of whole grain)
Roasty Little bread riding hood – with a peppered crumb
And this is what our whole grain fairy tale is made of:
Red wheat (an ancient wheat – available at Bon’gu) which contributes to a beautiful play of colors and a mouthwatering nutty aroma.
Einkorn delivers a really crunchy crust.
The roasted bran, germ and pearl barley in combination with wild Indian Assampepper are the perfect ingredients for a roasty bread symphony.
I am pretty sure about what you will scream out loud after having tasted this new steak-sandwich-suitable smoky crunchy #brotokoll highlight:
Mock’n Roll !!
Enjoy this fairy tale! Happy baking with Roasty Little Bread Riding Hood!
P.S.: don’t miss even more hints, tricks and recipes in our #brotokoll workshops! You’ll find all related infos in the event calendar HERE ! Some of the ticketing websites are in German. If you have any language troubles during the booking process, please contact me HERE.