40% whole grain bread

40% whole grain bread

Just wanted to quickly share a simple recipe which produced delicious bread. I think I overfermented it in bulk a little, so oven spring and crumb structure are not very impressive, but in combination with sesame seeds the flavour is amazing. The crumb is also very soft, which interestingly I used to get a lot when I just started baking, and then lost. Not sure what happened, but I’m pleased to get such a soft texture again.

Here is the formula: https://fgbc.dk/1boa

Includes an overnight levain build (using refrigerated rye starter) with whole wheat. Overall it contains ~40% whole grain, mostly wheat and a little rye, with 80% hydration. I did 30 min fermentolyse, then mixed in the salt with a little remaining water, developed the gluten a bit with slap&folds, then did 3x stretch&folds every 30 min, and left to ferment at 24C. I think I misjudged the end of bulk a little and took it too far, so the dough was a little sticky to shape, but manageable, and I even managed to coat it with sesame seeds quite well. Retarded in the fridge overnight, baked on steel, steam 25 min, without steam until the right colour.

The taste is incredible, deep but not overwhelming, and goes nicely with both savory (cheese) and sweet (nutella!) toppings. Rye doesn’t come through as such, but this tastes better than just 40% whole wheat bread! So I guess it adds some complexity, and the nuttiness of sesame seeds elevates the whole experience.