Warning: PICTURE HEAVY POST – Please remember, the post is mostly to help me remember what I did so I can recreate or improve my efforts. Especially since often I don’t make the dishes again for a year or more. I’m happy if the research I did from various sources and synthesized here helps others too, of course.
The crumb looks a bit moist and the shaping isn’t as tight and even as I would have liked. In the interest of full disclosure, I under baked the loaf by 5 minutes compared to the yeast loaf. I just wanted it to be DONE! And I cut it after 35 minutes NOT an hour so it was still warm. On the whole though, I’m pleased with my results.
All Sourdough Starter
The Five Steps of Bread Baking
I wasn’t sure if I had enough yeast in my starter to ‘lift’ the loaf so I fed 1/2 cup of active sourdough starter with 1/2 cup of whole wheat flour and 1/4 cup of warm water.
Pictures right after mixing and 1 hr later.
Two hours afterwards – I tried the float test, which failed. I’ve been advised that with such a thick/stiff starter, that bit of dough would never float.
At that point, I added the salt, the rest of the water, some honey and enough bread flour to get a soft supple dough. I kneaded the dough for 10 minutes, let it rest for 5 minutes under a bowl and then kneaded it for another 5 minutes, as with the yeast version
2. First rise or Bulk proofing – It should double in size before being shaped … I think it did.
Time: 1/2 hr and 1 hr
Time: 1 1/2 hr and 2 hr
3. Shaping – I didn’t take my time with this and seal the roll so it’s a bit uneven.
4. Proofing or Second Rise – I estimated that it had doubled in size by eye. Didn’t even do the ‘finger poke’ test. Google it if you’re curious
After 30 minutes, the loaf was removed from the metal baking pan and baked directly on the shelf in the oven for an additional 10 minutes to brown the bottom and finish cooking. (Note that this loaf was ONLY baked for an additional 5 minutes, which probably accounted for the ‘moist’ and what was called ‘underdeveloped’ crumb on my FB sourdough baking group.)
The finished loaf brushed with melted butter and allowed to cool until room temperature.
Mini Honey Whole Wheat – makes one 400 gm loaf
Version 2 – Whole Wheat Pineapple Sourdough Starter
Step 1: Increasing the amount of starter
1/2 cup of active starter
1/2 cup whole wheat flour
1/4 cup warm water
Mix well in a bowl and place into a warm place (microwave with a measuring cup with 2 cups of very hot water in it) for 2 hrs.
Step 2: Mixing the dough
3/4 cup bread flour, divided
1 1/2 tsp honey
1/4 cup warm water
1/2 tsp salt
In a small bowl, dissolve the salt and honey in warm water.
Add the warm water, honey and salt mixture to the sourdough mixture and stir well with a wooden spoon until it’s well incorporated. Stir in about 1/4 cup of bread flour and beat gently. Keep adding the flour until the batter gets too thick to stir and forms a ball around the wooden spoon.
Transfer to a lightly floured working surface and knead using as much flour as you need to get a smooth and supple dough, about 10 minutes.
Let rest for 5 minutes covered with a large bowl then knead for another 5 minutes.
Transfer to an oiled bowl, cover with a sheet of plastic wrap and a towel and let rise until doubled, 45 minutes to 1 hour.
Transfer the risen dough to a lightly floured work surface and shape into a loaf. Place on a prepared baking sheet or in a loaf pan and let rise until doubled.
Preheat the oven to 375 deg F.
Bake for 30 minutes, take out of pan, and bake directly on the oven shelf for another 5-10 minutes or until the bottom is golden brown and when rapped, the loaf gives a hollow sound.
Spray top with water after placing in oven and a second time 5 minutes later.
Brush the top with melted butter after removing from the oven.
Let cool to room temperature before cutting.