Whole Wheat 50:50 Bread and Pizza Dough (Peter Reinhart)

thank you for the recipe! I've been baking this bread for six months already. always good. sometimes I replace whole-grain flour with high-quality white flour (adjusting the water), the result is always excellent. I signed up specifically to thank my whole family.

[Yulia Vladimirovna]

... registered on purpose ...

Yulia Vladimirovna, welcome and thank you for your kind words!
Very nice! Good luck and delicious bread!

I tried to bake bread according to your recipe and the question arose: my bread burns (in a cast-iron tray under the lid), is it possible to reduce the temperature? And how much more can you reduce sugar?

[Oksana]

Oksana, and your oven does not overheat? If you have a special oven thermometer, it would be good to measure the temperature at which you are baking. It is possible that instead of 230 C, much more is obtained.
In any case, you need to focus on a specific oven and reduce the temperature if the bread burns. How much is difficult for me to say, if there is no thermometer, then only by experience.

I don't even know about sugar, it can be reduced, if it's sweet, your right to adjust the recipe to your own tastes.
Sugar is needed to reveal the taste of whole grain flour, such a statement I met with the author of this recipe. Therefore, it is probably not worth excluding sugar from the recipe at all (at least leave 14 grams, and then try to see if this taste of bread suits).
Good luck with your baking!

: rose: thanks for the answer. The sugar issue disappeared by itself when I baked bread on the fourth day - the taste of sugar was gone. I divided the portion in half, the first bread was baked after 24 hours, and the second after 40 - I liked this one more. I really like your recipe for the ability to keep the blank in the refrigerator.
And the oven thermometer is hanging on my glass doors - maybe my door is moving away and it's hotter inside ?! I think so.
I wanted to ask, how do you "drop" the dough into the palm? In a baking paper box, form a form, take out the paper. form - put the dough into it and it rises in the paper? And then along with the paper in the stack? Or do you print without paper? When I bookmarked it, everything seemed to "crackled" ...
And the last question: does it rise better in a hot ladder? Than warm than cold? Thank you!

Now I'll tell you how I put the bread in the pan in which I bake.
The dough piece is put on baking paper in a plastic basket, which I only use for proofing, I don't bake anything in it, like this:


And then the bread preparation along with paper (I take it by the corners) I transfer it to a preheated pan in which I will bake bread (the proofing basket remains on the table). When in contact with a very hot form, of course, there is a "hiss" sound, but I would not say that it is very strong.

... rises better in hot weather? Than warm than cold?

You know, I am used to baking in a preheated form and I am satisfied with the result, so every time I start baking bread, I return to the worked out scheme.
Although I met information (but I did not try it myself!) That you can start baking from a cold oven. That is, take the pan ("ladder") in which you intend to bake, put the baking paper in it, the dough piece, close the lid, and let it stand at room temperature. As soon as it is enough, put this whole structure in a cold one! oven, turn it on at 230C and start counting the baking time: 45 minutes with a lid, and then 10-15 minutes without a lid until the bread is browned.
Something like this.True, I myself have not yet decided to bake in this way, so I cannot say which method gives the best result.

I have the first samples of baking bread in the oven, before that I baked in a bread maker, so I am interested in so much detail. The fact is that my first bread came out super-round, round, convex without cracks, I was delighted, but it turned out to be "Myshkin bread" with a hole inside - it did not distance (I think so), and therefore I put the second one in a cold ladder - but this one was the mind came out not beautiful, flat (I do not know how to shape and melt, but now I read and: girl_cleanglasses: I continue to experiment) I chose for myself, in hot it is better, but I also asked you, thanks for the answer.
I have whole-grain rye flour, and I like your recipe more than others, and I'm trying to achieve good quality, with a great amount of rye. (I remember about 20%), but stubbornness is a terrible force. Excuse me.
I forgot to write the bread very tasty, I will not reduce the amount of rye, I will still try!

Here's a new bread this time turned out.
I do not know if it will be possible to insert a photo.
Everything is according to the recipe, only whole grain rye flour 150 g and wheat flour 450 g - this is such a bread. And that's half a serving.
Thanks ANIS!
Next time there will be 200 rye and 400 wheat, as we wanted.
In the oven, in fact, the bread is more interesting, in fact, in the bread maker, I got a convex sole, (in the whole grain mode)
Oh, yes, with these proportions, I got a bun - probably rye flour absorbed more water, kneaded in a bread maker.
Once again, a big THANKS for the recipe!

[Oksanochka]

Oksanochkawhat a fine fellow you are! The bread is wonderful! Handsome!
Thanks for the photos, I enjoy them with pleasure!
Good luck with your experiments and always delicious pastries!

[Anise]

Anise, tell me, how much fresh yeast do you need? I don't like dry ...

[Allegra]

Allegra,

Fresh yeast is enough for this portion of 10 grams.

[Lanko]

Lanko, Svetlana, thank you very much for your help in answering the question! Thank you!

Oooh, thank you! Now I will mix, then I will report

[Allegra]

Good luck, Allegra!

[Anise]

Anise, Anya, here's a moment: "If your plans include pizza, then it is convenient to immediately divide the dough into equal parts according to the number of pizzas (I divide into 3 parts). Transfer each piece to separate containers greased with olive oil, cover and put in the refrigerator overnight. " - Is it necessary to divide the dough after we have folded it several times or immediately after taking it out of the HP after kneading, divide it, and only then fold each part?

[Mona1]

Mona1, Tanya, divide the dough after it has been stretched and folded several times, that is, it should already be fully prepared for sending to the refrigerator, and only then divided into portions.

Obviously, I have a pizza shape Decok with holes, 30 cm in diameter. Is this amount of dough enough for 3 pizzas or 2? I also read about your Neopolitan dough for pizza, most likely I'll make it first. But there one girl wrote that out of that amount of dough she had 2 pizzas, 32 cm in diameter came out. So I'm thinking, how many pizzas to divide that dough and that? I would like to have a thin pizza.

Tanya, I find it difficult to say exactly how much dough is needed for this form. How much dough do you (can you say "you"?) Usually take for her?
I usually divided this portion into 3, and before baked in 28 cm diameter tins (such silicone ones for pizza). So it turned out there not very thin, but not thick either, medium in thickness.
Here, I found a slice of pizza from this dough (there are 3 of them, d = 28 cm), the rim seems to be thick, but the cheese is wrapped there additionally:

Maybe this will somehow help you navigate.
And the Neapolitan pizza dough is wonderful. You can safely try it.
I think it can be divided into 4 servings if you need a thin pizza.

Of course, not only is it possible for YOU, but it is absolutely necessary! To tell the truth, I only made pizza for a couple of disappointments, and even then for a long time, and the dough was purchased puff. In general, a parody of pizza.And now I thought: Why is my perforated baking sheet idle? I also have a stone in the oven. In general, everything is there for happiness, only pizza is not enough! ))) I will fill this gap. I just think, can the dough be stretched right on this baking sheet to form pizza, won't it fall into the holes?

Only now I think the dough is right on this baking sheet to stretch to form a pizza, will it not fall into the holes?

It seems to me that it is more convenient to first prepare the workpiece, stretch it (on the desktop, on a silicone mat), and then put it in the mold.

With a rolling pin?

Whichever is more convenient, I prefer to roll out the dough with a rolling pin to the desired size, transfer it to the mold and adjust it with my hands, stretch it. Someone stretches the pizza dough exclusively with their hands without any tools at hand.
You must try both methods, choose the one that you like best.

Anya, I did it !!! Transferred with a rolling pin. I took a picture, right now, we'll eat pizza and see what was taken there. Unsubscribe in your Temka about Neopolitan pizza. Let's just finish the last bite!

[Tanechka]

Tanechka, I already admired your amazing pizza there!
Hurrah! Peks to the delight of your loved ones (and yourself too!)! 🍕🍕🍕🍕🍕

Anis, I am yours forever (s). I have never had such bread. True, this is my first experience of baking in the oven. I used to wonder why, having a bread maker, people bother and bake bread in the oven. Well, now it dawned on me. The difference in taste is so striking that now I will bother too. That's what I did



I will definitely bake more and more. I ran to knead the pizza dough and, of course, a portion for bread.

[Millie]

Millie, Oksanochka, what a beautiful bread you have (can you use "you"?) Turned out!
The crumb is lacy, one feels that it is light and fluffy, and the crust is just wonderful!
Congratulations on such a wonderful first bread from the oven!
Thank you very much for your feedback!
I wish you further success in everything, and in the development of baking bread in the oven, in particular!

I used to wonder why, having a bread maker, people bother and bake bread in the oven

You know, I once thought exactly the same way, and then somehow for the sake of curiosity I tried to bake bread in the oven, and since then my bread maker has only been kneading the dough, and all the bread baking has gradually moved into the oven. In cotton, now I bake only Borodino and white bread on kefir (this one when there is no time).

Anechka, recently bought Finnish whole grain flour and decided to look for a bread recipe, I came up with your recipe! Now he will stay with me for a long time, everything is so simple, but what bread turns out, a fairy tale, airy, fragrant, with a thin crust. I baked two times already, I didn't even have time to photograph the first, they ate it hot, and the second baked in the night, so it survived, though the photo is not very good, but I have to report, thank you, dear, for the wonderful recipe !!!

[Svetlana]

Svetlana, dear, oh, what a fluffy and tender bread!
The crumb is sooo beautiful!
Thanks for the photo and review! So nice that I liked the recipe!
Yes, you (can you say "you"?) Correctly noticed the dignity of both the recipe and the bread! I also love him very much for that!
Pekies for health!

Anya, again with words of gratitude! Very tasty bread turned out! And how pleasant it is to work with the dough! I wanted to take a photo, but while I was busy - the children ate the crusts, tried half a loaf of grief. As a result, "the remains from the master's table" decided not to photograph. The family urgently asks for more such bread! In general, we are fans of your bread baking! This is the third perfect recipe! Thank you for your work and inspiration !!!

[volarni]

volarni, Larissa, how wonderful that the family liked the bread so much!
I am very glad! There will be an opportunity, bring the photo at least pieces, we will admire here!
Thanks for your feedback!

I baked a cake today. The dough tasted sweet, I wanted a little sour. And the top crust in Princesk (from a cold state, slightly sprinkled with water) came out softish, I would like it more crisp.But it's still very tasty, I can hardly resist the unbridled eating of the whole cake at the same time Maybe the remaining half of the dough in a couple of days will have a slightly different taste
I pricked the middle with a tenderizer, but it still rose.

[Anya]

The dough tasted sweet

Anya, Peter has a lot of sweet-tasting whole grain breads, and somewhere in his books I've seen the explanation that brown sugar helps to reveal the taste of whole grain flour. You can slightly reduce the sugar to your liking.

I pricked the middle with a tenderizer, but it still rose.

Once I tried to prick a cake with a tenderizer - I didn’t like it, as well as it rose with you. I realized that I had to squeeze the middle with something, really thoroughly, then it does not rise. Although sometimes it doesn't help either. I have a silicone trick for applying patterns on cookies (like a small stamp), so I seal with this well and often, then I get a thin center and fluffy edges.

Yes, you need to think about silicone stamps ...
Today I baked the second half of the dough. It rose in Princesk so that the top was burnt, covered with foil with a delay. Vkusnaaaaaaaa

Another portion. Instead of water - kefir in half with water, reduced sugar. I sealed the middle with the bottom of the mug (dipped it in flour). The first half was baked in the evening (kneaded in the morning) - well, nothing. And the second one baked today after a day - well, sooo tasty. And she rose higher, and the holes, and the spirit of bread is amazing ... I thought: why not replace the wheat component with rye flour? In order to reduce GI? Anyway, the dough is grayish, not white.

[Anya]

I thought: why not replace the wheat component with rye flour?

Anya, 20% of the amount of wheat can definitely be replaced with some other one and even make a multi-grain version, this is the author of the recipe himself approves.
Why 20% and no more? Because replacing a larger quantity will already have a significant effect on the structure of the test.

[Anya]

Anya, 20% of the amount of wheat can definitely be replaced with some other one and even make a multi-grain version, this is the author of the recipe himself approves.
Why 20% and no more? Because replacing a larger quantity will already have a significant effect on the structure of the test.

Yes, that's right, because if you replace half of it, rye-wheat brown bread will come out, I bake this, just not with the CZ, but with the highest grade (you can't buy the first one).

Anyut, and if you replace central wheat flour with spelled flour, you need to reduce / increase its amount?

Irina, the amount of flour does not need to be changed when replacing one with another. But do not pour in all the water at once, leave 50 ml, then it is better to add. I don’t know how moisture-absorbing spelled flour is compared to regular whole grain flour. Or maybe you will have to add more water, over and above the recipe. You need to look at the consistency of the dough.

I have a silicone trick for applying patterns on cookies (like a small stamp), so I seal with this well and often, then I get a thin center and fluffy edges.

Anis, I also bought such a stamp in the fixprice. What does "often" mean? Several times in the same place? The drawing will not go astray? And one more thing: should this be done at the beginning of the proofing or just before baking? Today I stamped at the beginning - before baking, the drawing blurred and shifted a little. And on the finished one it was not very clearly visible. And I reduced the sugar by 10g - I liked the taste more. And half of the wheat plant was replaced with the wheat plant - well, very tasty. It took a little less serum, just a drop.

... What does "often" mean? Several times in one place? ...
... And one more thing: should this be done at the beginning of proofing or before baking? ...

Anya, I go through the stamp straight through thoroughly and several times in the same place (in a circle in the center), and then the middle does not rise when baking. The pattern is not visible, only frequent dents remain. This is what it looks like:

And I do this at the end of the proofing, just before going to the oven.

Anya, I go through the stamp straight through thoroughly and several times in the same place (in a circle in the center), and then the middle does not rise when baking. The pattern is not visible, only frequent dents remain. This is what it looks like:

And I do this at the end of the proofing, just before going to the oven.

Got it. And then I once stamped and early.

I want to thank the author of this topic.))
I'm a novice baker)) and my first bread was baked according to this recipe, however, I reduced the amount of sugar and put a little less yeast, but 6 grams more water) The dough was fermented for 1 day



I made the next bread without sugar, took 8 grams of yeast, fermented for 2 days



I am very sorry that I did not take a picture of the third bread, which I first baked under an enamel bowl, but baked it without it. It came out the most magnificent and delicious.
I don't have a brazier or pots made of cast iron, all the bread is hearth, I bake it on a stone.

Here is the last one, which we are already finishing, and the new dough is ripening in the refrigerator))



I reduced the amount of yeast a little more, to 6 grams, I'm waiting to see what happens.)
At first, I strictly followed the recipe in terms of conducting the dough, and the last time I pulled out the container 1.5 hours before baking, did not open it. The dough got warm, and then I started molding. Then it so happened that the oven did not free itself at the right time (it baked the boiled pork) and the dough stood for a good half hour.
But it still came out pretty tasty.
And yes, I changed the flour, the previous two bread made from a mixture of Makfa and whole grain Nice Day (St. Petersburg), and the last one was Makfa + Pudov. I bought a sample of Pudov, whole grain wheat and rye.
Wheat is just disgusting! Most likely, the storage conditions were violated, since it is lumpy and smells a little strange. It's good that I ordered 2 kg, I use it faster and I won't buy it again.

In bread, the concern is that the bottom crust is always much paler than the top and the crumb at the bottom is slightly moist (but not soggy).

I am very glad that I chose this particular recipe for my debut.)
Anna, thank you very much!))
Sorry for the quality of the photos, they are from the phone. and slightly yellowish.

[Pasada]

Pasada, this is a beginner baker!
What a beautiful bread you get !!!
The crumb is just magical!
I just want to break off a piece of bread for a sample!
Thank you so much for your feedback and baking details!

In bread, the concern is that the bottom crust is always much paler than the top and the crumb at the bottom is slightly moist (but not soggy).

I read what you are baking in stone. Maybe you need to warm it up longer? Perhaps it is not warm enough, which is why the crust below is lighter?

Thank you, I am very pleased to read such kind words.
I didn't expect a normal Charlotte from myself, for example, I never learned how to bake!
I was certainly lucky to find this recipe, which I am slowly reworking for myself, because I love the delicate crumb and add water to the maximum.
Yesterday I baked bread with 6 grams of fresh yeast and came to the conclusion that this is quite enough, but in this case it is necessary to ferment it for two days or so at a temperature of +4 degrees.

I heat the stone for a long time, but I suspect that the bottom in my Siemens warms up much worse than the top. I read the reviews about the oven and made sure that I am not the only one who is guilty of this.

I want to try baking a whole grain https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=19515.0

[Pasada]

PasadaThank you for sharing your experience in baking this bread, very interesting. Moreover, your result is so wonderful!

The recipe you want to try has a completely different dough preparation technology, but the bread itself is very tasty. And also slightly sweetish, just in case, pay attention. Although I like it, the tastes are different.

And here, if you like, a recipe for 100% whole grain bread, which is prepared in the same way as the one you are already baking. I did not post it separately, but here I wrote the composition in the subject:

...100% whole grain bread and pizza dough using a similar technology from the same book by Peter Reinhart:

100% Whole Grain Rustic Bread and Pizza Dough

Whole grain wheat flour - 545 g.
Salt - 1.6 tsp.
Dry yeast - 1 tsp. (for pizza - 0.75 tsp.)
Sugar - 28 g.
Water - 430 g (for pizza - 408 g)
Olive oil - 34 g.

Dough preparation technology - see the first post of this topic.

Good luck and delicious bread !!!

[Pasada]

PasadaThank you for sharing your experience in baking this bread, very interesting. Moreover, your result is so wonderful!

The recipe you want to try has a completely different dough preparation technology, but the bread itself is very tasty. And also slightly sweetish, just in case, pay attention. Although I like it, the tastes are different.

And here, if you like, a recipe for 100% whole grain bread, which is prepared in the same way as the one you are already baking. I did not post it separately, but here I wrote the composition in the subject:

Good luck and delicious bread !!!

I am very grateful to you.
You describe everything in such detail, and you offer different options, which is very useful and convenient for beginners.
The basic recipe is very good! Plus your recommendations, we get a good result. Well, a little bit of gag.

Perhaps you are right.
To begin with, I will try to bake completely whole grain using a familiar technology, and only then I will begin to master new peaks.))
Baking is very exciting!
I'll post the report whenever possible, the phone is junk ...
Good luck and thank you very much.)

Whole grain baked. I didn't really like it, although my family approved it. This is most likely a matter of flour. She mixed "S. Pudov" and "Nice Day". I'll try to bake it with a different flour.
She baked her beloved 50-50 in a new version, mixing wheat flour of different brands (I noticed that Sokolnicheskaya Special is well suited for this bread), added 250 whole grain wheat and 50 grams of whole grain rye, again "S. Pudov", and a little seeds.
Anna, tell me please, at what stage do you need to add seeds, given that the dough is fermented for a long time in the refrigerator? I sprinkled them on the dough before molding, it came out unevenly and there are very few of them, this can be seen in the photo (bread on it for 2 days)



I believe that the rye flour is superfluous here, it was tasty fresh, but lay down, and not at all what I would like.
The recipe is wonderful, I am not overjoyed that you published it.

[Posadskaya]

Posadskaya, and this bread you have turned out sooo beautiful! The crumb is just lace! Thank you for the photo of the bread!

This is most likely a matter of flour. She mixed "S. Pudov" and "Nice Day".

I saw S. Pudov on sale, but so far I have never bought it. And "Nice Day" did not meet me. Most often now I use whole grain flour "French thing". And recently, Finnish organic whole grain wheat flour (Helsinki Mills) appeared in Auchan, I took it for a sample and I liked the bread made from it.
Yes, flour is such a delicate matter, it is not easy to find the right one and meets your own taste and the taste of the family.

Please tell me at what stage do you need to add seeds, given that the dough is fermented for a long time in the refrigerator?

At the end of kneading the dough, before stretching and folding. And then let it ferment in the refrigerator. The seeds will be moistened, swollen, and fermentation will take place in them, which should have a beneficial effect on the taste, too. Taking this into account, you may have to add a spoonful or two of water over the recipe (you will see it by the dough during the kneading process).
I love this flaxseed bread. Only it is not advisable to add a lot of them, no more than 2 tbsp. l. (28 g) per serving. Sunflower seeds can be put twice more times.
Good luck in baking and experimentation!
If you want, we can go to "you" in communication, if it is convenient.

[Posadskaya]

Posadskaya, and this bread you have turned out sooo beautiful! The crumb is just lace! Thank you for the photo of the bread!
I saw "S. Pudov" on sale, but so far I have never bought it. And "Nice Day" did not meet me. Most often now I use whole grain flour "French thing".And recently, Finnish organic whole grain wheat flour (Helsinki Mills) appeared in Auchan, I took it for a sample and I liked the bread made from it.
Yes, flour is such a delicate matter, it is not easy to find the right one and meets your own taste and the taste of the family.
At the end of kneading the dough, before stretching and folding. And then let it ferment in the refrigerator. The seeds will be moistened, swollen, and fermentation will take place in them, which should have a beneficial effect on the taste, too. Taking this into account, you may have to add a spoonful or two of water over the recipe (you will see it by the dough during the kneading process).
I love this flaxseed bread. Only it is not advisable to add a lot of them, no more than 2 tbsp. l. (28 g) per serving. Sunflower seeds can be put twice more times.
Good luck in baking and experimentation!
If you want, we can go to "you" in communication, if it is convenient.

If you want, we can go to "you" in communication, if it is convenient.

Of course, Anna, it's quite comfortable. I am Galina.

I can't get a camera, my phone has low quality photos and distorts the color a lot.
The crumb is so much from a lot of water, I can't help myself, I always add over the recipe, which recently let me down when baking rye bread.)

And you have not lost anything from this, the quality of flour does not correspond to its cost at all. I admit that whole grain wheat was stored incorrectly, but even making a discount on this, I did not like it at all. The second package is better, but I will not take it anymore, except perhaps for a sample. Here "Nice Day" suits me very well, with it bread and pizza (I add 100 grams to "Sokolnicheskaya Special") are very good, the taste is bright and rich. I buy it in Avoska and there is a promotion for it now (there they have a batch with an expiration date expiring in three weeks), now it costs 60 rubles per kg, usually I took it from them for 95.
There is a "French thing" in my "collection", but I haven't opened it yet, I took a kilogram for review.)) "Helsinki Mills" I have not met, but on occasion I will buy it, since you recommend it.

I agree with you absolutely! That is why I typed in the "Platypus" (they have a good choice and do not need to go anywhere, which with our traffic jams has turned into a problem) a little bit of all kinds of flour, in order to understand which one suits us best.

Thank you, Anna, I will try!
I have not added linseed yet, but they are available, so I will experiment in the near future. I read that when soaked, they form a very thick, sticky substance. Therefore, it is necessary to increase the amount of water, although we do not soak them separately?

Good luck and more positive!))

From such a grown overnight in the refrigerator
According to the recipe, I only hung it, yeast really pressed raw 12 g is a bit too much