#cosocooking
Today's #baking. Two loaves 70% whole wheat bread and banana bread with chocolate chips and walnuts
@NorthernInvader Your wheat loaves look fantastic! My wheat ones that are more than 60% wheat never rise that much.
I used to have the very same problem.
Now I measure by weight not volume. Try
800 g WW flour
200 g AP flour
12g yeast (I use Fleischman's Instant)
700-750g warm water
10g salt
There are likely several factors in your case - not enough water (normal water to flour ratio is usually between 70 and 80% by weight depends on the flour(s) used and their age and too old yeast)
Are you familiar with the Windowpane test? https://www.greenpark.co.uk/recipe/try-the-windowpane-test-when-kneading-dough/
@Eponine When kneading the dough before letting it rise it should be just wet enough to stick to your work surface and require the use of a scraper.
@NorthernInvader Thanks for the tips. I measure by weight and do the window pane test. My loaves tend to expand out instead of up so I was thinking maybe it had something to do with the way I was forming the loaves?
@Eponine Could be. After the last free rise before shaping the loaves I knead each loaf 4 or 5 times and then roll across the seam from the last knead, tuck in the ends and bottom seam then roll it a few times to ensure it's all sealed before putting in loaf pans. I learned that technique about 5 decades ago from the Tassajara Bread Book
