100% Whole Wheat Bread by Richard Bertine

[The peculiarity of this bread is that it is made on liquid dough. Such a dough not only improves the taste and smell of bread, but also makes it lighter.]

100% Whole Wheat Bread by Richard Bertine

Category: Yeast bread

Ingredients
OPARA:
Wheat flour	250gr.
Fresh yeast	5gr.
Water	250gr.
DOUGH
Wheat flour	250gr.
Fresh yeast	5gr.
Water	80gr
Salt	10gr.

Cooking method

• The peculiarity of this bread is that it is made on liquid dough. Such a dough not only improves the taste and smell of bread, but also makes it lighter.
• Dissolve yeast in water until completely dissolved, then add flour and place thoroughly. Cover with a towel and let rest for at least three hours (but no more than five). Next, add the rest of the ingredients to the dough,* mix thoroughly, put on a work surface and knead the dough with handles, stretching and folding.** As a result, the dough should become soft and easily move away from the work surface and from the hands. Shape the dough into a ball, place in a lightly floured bowl, cover with a towel and let sit for 15 minutes. Place the dough on a work surface and divide it into two equal parts, form a ball from each, cover with a towel and leave for another 15 minutes.
• Form two thick loaves, place in greased tins, cover with a towel, and proof for one (1.5) hour, until they almost double in size. Bake for 30-35 minutes. at 250C, before closing the oven door, spray the walls with water from a spray bottle.
• p
• Source: p. 114
• 

Note

* I didn't hesitate to add to the dough extra 70gr water.
** I did 700 folds before I got a silky lump.

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[6gr]

Looking at how fast this bread disappears, I had to make unscheduled baked goods. The recipe was invented almost once or twice, whole wheat flour (wallpaper), premium flour 50/50 - (500g.), Fresh yeast - 6gr!!, salt - 10g., water - 450gr. !!!.

Mixed all the flour with 370g. water and left for one hour for autolysis, the rest of the water and salt was added after 300 folds.
Kneading the dough (I had to work hard - only 1400 folds), then one hour of rest with three folds, then in the refrigerator for 16 hours, then warming up the dough for 3 hours. Next, as usual; cutting, shaping, spreading, baking.

The result exceeded expectations: crispy crust, delicate crumb, and the taste ..., in short, there will be more additional baked goods.
Flour, water, yeast, salt, the four elements of the base bread, but how many possibilities they give, how much room for variation and how much joy.

Sergey - good evening to you. I often bake bread according to this recipe. The bread is delicious and aromatic. And here is the bread itself

Just took it out of the oven. Thank you for the delicious bread recipe. Many years to you!

I often bake bread according to this recipe. The bread is delicious and aromatic. And here is the bread itself ... Just took it out of the oven.

Oleg, I am very glad that you liked it. Your bread is just a feast for the eyes. How did you put it in a basket?
Good luck with your bread.

Sergey - thank you for your kind words! He served the bread without a basket.

Tell Sergey, is kneading possible in a combine or only by hand?

Tell Sergey, is kneading possible in a combine or only by hand?

Hello Yuri. Your harvester is able to knead almost any dough, but at what speed and for how long I will not tell you.I really like working with dough with high humidity, so I boldly add water (the dough only benefits from this) because I am sure that I will knead it with my hands, you better stick to the original. Believe me, this bread is delicious.
Good luck with your bread.

I bake every 2-3 days.
I doubt that there will be enough strength and nerves.
If the dough is liquid, then 2-3 speed. I think it will last for 10-15 minutes.
What do you think?

I doubt that there will be enough strength and nerves.
If the dough is liquid, then 2-3 speed. I think it will last for 10-15 minutes.
What do you think?

Yuri, this bread is as simple as a doorknob, the only thing is not to oversleep the dough, and the dough is recipe (500 flour, 330 water) will not be liquid, and when kneading, watch the dough, you can easily destroy the gluten if you knead for a long time. I don't have a combine (I dream of a professional dough mixer), the bread maker is already overgrown with dust, it is easier and more pleasant for me to do everything with my hands.

I bake every 2-3 days.
I doubt that there will be enough strength and nerves.
If the dough is liquid, then 2-3 speed. I think it will last for 10-15 minutes.
What do you think?

Look here the topic Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0 Here, kneading dough for a bun, but according to this principle, you can prepare the dough with any amount of water, it all depends on the recipe and the author's ideas

the bread maker is already overgrown with dust, it's easier and more pleasant for me to do everything with my hands.

As I understand you. I put mine in 2 times. Now only for kneading dough for pies.
Thanks for the advice. Good luck to you.

Here, kneading dough for a bun, but according to this principle, you can prepare the dough with any amount of water, it all depends on the recipe and the author's ideas

Thanks Admin, I will study everything.

and recipe dough (500 flour, 330 water)

I think this is about the first recipe.
But you write there that you have boldly added another 70g. water.
So 330 in total or 400gr.
I just would like not to be mistaken.
And I'll try the second recipe later after that. As I will, I will definitely post it in your branch.

[gr]

I think this is about the first recipe. But you write there that you boldly added another 70g. water. So 330 in total or 400gr. I just would like not to be mistaken. And I'll try the second recipe later after that. As I will, I will definitely post it in your branch.

Yuri, in the first recipe in the original 330 gr water, I added 70gr... because flour itself asked for this (it is different for everyone), but of course there are limits. The second recipe is purely my fantasies, the dough is very liquid, so water is added in two stages, and salt only with the second portion of water, then after kneading, long fermentation in the refrigerator (12-24 hours). The bread turns out to be the most tender, of course it is better to bake it with a hearth.
And a short video, a master class from Richard Bertine
Good luck with your bread.

Yuri, in the first recipe in the original 330 g of water, I added 70 g. because the flour itself asked for this (it is different for everyone), but of course there are limits. The second recipe is purely my fantasies, the dough is very liquid, so water is added in two stages, and salt only with the second portion of water, then after kneading, long fermentation in the refrigerator (12-24 hours). The bread turns out to be the most tender, of course it is better to bake it with a hearth.
Good luck with your bread. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=311314.0

Thank you, now I understand.
I bake on a stone. The convection stove reaches 300.

Gorgeous! I have gas

Excellent video Sergey.
I would like to.
Show me some of my breads. Began to do recently, so do not judge strictly.







I plan to change Bosch or a newer one or Kenwood.

[X]

Boys, you will excuse me for getting into your conversation, but I look at your bread, and I just stand in a simple female stupor
Xde there are such men ??
No, no, this is above all my brain activity!

Where are there such men ??

Russian Federation and Latvia.
The cities are indicated.
We try to keep up with women. And we are no longer boys.

We try to keep up with women.

No, this is even more.

[Yuri]

Yuri, the bread turned out to be gorgeous, solid!
Why not expose each as a separate author's recipe, show the details in detail, there is something to learn from the "beginner"
And your own gallery on the forum will appear very good and informative And for each of them you can talk with others, share experiences and just talk

Why not expose each as a separate author's recipe, show the details in detail, there is something to learn from the "beginner"

I'm not ready for this yet. But for the rating, thanks. I will consider.

I'm not ready for this yet. But for the rating, thanks. I will consider.

Yuri, it will be a pity if it comes to moderating and cleaning the topic, and such beautiful photos and your comments to them may disappear as not related to this author's recipe. And so, you can always see your author's bread and comment on them. Take out your photos separately, there is simply nowhere

At our forum it has been adopted for a long time - one recipe, one topic. Where is all infa collected for this recipe and the authors do not interfere with each other in any way

Yuri, it will be a pity if it comes to moderating and cleaning the topic, and such beautiful photos and your comments to them may disappear as not related to this author's recipe. And so, you can always see your author's bread and comment on them. Take out your photos separately, there is simply nowhere More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=311314.0

No problems. Do the right thing. As the rule requires.

Show me some of my breads. Began to do recently, so do not judge strictly.

Yuri, great breads, first baguette is especially impressive

Yuri, great breads, first baguette is especially impressive

Thank you

[X]

Boys, you will excuse me for getting into your conversation, but I look at your bread, and I just stand in a simple female stupor
Xde there are such men ??
No, no, this is above all my brain activity!

Here, as in the song: "Oh, God, what a man !!!!"

Sergei, today I loaded your bread from Brichar.
How I will take a picture and for the public.

The bread is ready.
Flour psh. whole grain. The rest is prescription.
Proofing -

Ready.

Yuri, good afternoon. Quite solid rolls, I would like to look at the cut. Why didn't you bake bread in a mold?

The bread turned out to be very good.
Dark in color, like rye. I like these oblong shapes better.
I also have baskets for the spreading and a container made of thermal glass. I do it differently.
There is no porosity and color like yours.
Do you have whole grain flour or not. And the water seems to have poured less.

The bread turned out to be very good.
Do you have whole grain flour or not. And the water seems to have poured less.

The end result, the most important thing ... My family, and not only, really like this bread (the most useful). Of course, our flour is different, since the standards are different, I took rather coarse flour (a lot of grains), naturally it is more moisture-absorbing and gluten is weaker in it. In the original, this bread is baked in molded form and just so not "high" but with the most delicate crumb, which I reproduced, of course, the crust does not suit me very much, but this is already the cost of my gas oven
Good luck with your bread.

Got it. we will dare.

Yuri, I highly recommend downloading this book (completely free), it contains a lot of useful information, plus a variety of recipes.

OK. Do I understand Richard?

Good day, Sergey.
I downloaded the book, now I'm studying. Thanks for the tip.

Sergey the book is just class. They just raised their eyelids. Thank you

the book is just class

Yuri, here's another great book

Yuri, here's another great book

Thank you. I'll try to download.

Sergey, good evening! Tell me, please, my bread cracked during proofing, what did I do wrong?

Perhaps the dough has stood still during the proofing, that's why it cracked.
Read carefully the author's recommendations on how he does proofing.

[weaker]

Tell me, please, my bread cracked during proofing, what did I do wrong?

Hello Vissariosha.
Cracks in the dough piece during the proofing process can form if the integrity of the top layer of gluten is broken. Mixed or whole wheat flour dough has gluten weaker... It is necessary to work with such a test more carefully.
Good luck with your bread.

Yes, most likely I did not mix it that way.At first I did it according to the main amount of water, that is, without adding 70 grams. I began to fold it and it became smooth literally after 5 folds. The proofer stood for 40 minutes and everything cracked. I thought that the water was still not enough - added. It took a very long time to add up and again to proof. All the same, it cracked and the loaf was smallish, more spread than rose. And I would like to like you and Oleg. What was wrong with the kneading?

[5??]

At first I did it according to the main amount of water, that is, without adding 70 grams. She began to fold it and it literally through 5?? folding became smooth. The proofer stood for 40 minutes and everything cracked.

If everything is as you say, then there is no gluten in such a dough, the dough does not stretch and breaks. When kneading dough with normal moisture content up to 70% (500 g flour and 330-350 g water), it will take about 400 folding. Please watch the video on how to knead the dough, on the first page of the topic, post number 13, pay attention to the correct molding for baking in molds.
Good luck with your bread.

Good day, Sergey! I did everything as you said and it turned out the same !!! Thank you!

...... and it turned out the same !!!

Vissariosha is very happy for you, handsome bread, it is curious to look at the cut.

Today I baked this bread, so to speak, a test baking with a photo report;










In this case, I added 20g. water, flour itself "asked" for it, but not every whole grain flour requires it, even the slightest addition of water can completely ruin the dough.
Successful bread to you.