High-Extraction Flour Miche in the oven

We have never met any whole grain, I ordered this one in the Internet store. And about work, the path to experience is twisting. Thank you for sharing!

Then you need to adjust - keep the soaker not for 24 hours, but, for example, 12.

[2 naya]

2 naya

What yeast did you use?

trembling pressed used

Clear. There was a time when I experimented with fermentation. I have compared the fermentation of biga with commercial yeast and strater with wild yeast (biga natural). If you give the bige on wild yeast the same time for fermentation (at room temperature) as on the commercial one - a day, then after adding it to the dough, strange things happened. The wheat dough began to resemble rye. It seemed that some enzyme in the big bag destroyed the gluten in the dough. Dough after non-intensive the batch looked as if it was, as they say, "interrupted". Here is an observation. The bread was then kneaded without the soaker.

so I had the dough as if it had been kneaded - it was possible to pull it out into threads

Well, well, I decided to try again (by chance in a small shop I saw a whole grain garnet on the shelf, "fate" to try again). put on a starter and a soaker, this time half the rate.

Reduce bigi fermentation time by 4 - 2 hours. Just in case, I think it's a good idea to do it.

Thanks, I'll try

One more note: when I made this bread (now there is no suitable flour) the temperature in the kitchen was about 23 degrees.

The bread is delicious, thank you. This time the dough turned out to be normal, but I put on a small amount of dough (I have half the norm) and put it on the final proofing without hesitation! into the spacious basket. and then neatly with a shovel did not work. in general, work on yourself and work more ...

Is gluten okay?

gluten is normal (in my opinion, not very experienced) and the dough was well divided into pieces, if only I chose the right utensils for proofing. As a result of my manipulations in proofing and transferring, the final result turned out to be a diameter of a large loaf, and a height of a flat cake. I have not yet added yeast to the dough, but at first I defrosted for 2.5 hours and finally for about 1 hour 15 minutes

Clear. It means that something was wrong with the previous flour. Or really the temperature has done its "dirty" job.

The fact that it has blurred is not scary. Next time it will work out! The main thing is that the experiment was a success and the gluten remained intact in the dough.

the gluten is normal (in my opinion, not very experienced) and the dough was well divided into pieces, if only I chose the right utensils for proofing. As a result of my manipulations in proofing and transferring, the final result turned out to be a diameter of a large loaf, and a height of a flat cake. I have not yet added yeast to the dough, but at first I defrosted for 2.5 hours and finally for about 1 hour 15 minutes

and I was threatened with the same problem, so I quickly threw it into a form with sides, but it looked like a 5-7 cm cake
I think you need practice in working with flour (which is available) you can't jump higher, but the process would be in pictures ... a dream

Well, next time I am going to make this bread, I will lay out the stages of a long journey

this is my third attempt. tasty. there is still work to do

🔗 this is my third attempt. tasty. there is still work to do

That the photo is not visible ...

corrected

It turned out good!

It may be a little heavy, so the flour is so difficult to climb. To be honest, Bertinier and Reinhard's whole grain crumb is very similar to yours.So this is really very good bread! The only thing that needs to be definitely worked on is the form. It seems that the workpiece has swum a little on a shovel before being put into the oven. Maybe the shape is too wide? Or is the workpiece really swollen?

yes the workpiece is slightly swollen. how attentive you are

But the cuts parted well! It can float due to the high water content or weak gluten (either the flour is weak or poorly developed). But in this bread, gluten develops on its own. So the flour is still rather weak, although the gluten bran may have been "cut". Maybe when sifting bran a lot leaked into the flour?

in my opinion with sifting everything was fine. flour this time Garnets is whole-ground (it is not Gost-ovsky, I understood that. The primary proofing was 1 hour 45 minutes (the next time you need fresh yeast, this time it was pressed from the freezer). Thanks again for the recipe and comments to my attempts (which is especially valuable!)

Something I have dough as much as dumplings turned out .. so it should?

So cool? There was definitely no mistake with the water?

there was no water ... (well, not quite straight dumplings, but cool .. garnets flour.

I made the second batch with constantly wetted hands .. softened. even began to blur somewhat.
by the evening it will be seen what happens)))


did not rise in the oven. and when proofing, the dough rose normally