Splendid whole wheat breads, each 50 to 60 percent whole wheat. These are impressive in their superiority to any bakery bread. Indeed there's no reasons other than variety or getting out of the house to eat anything other than a fine whole wheat bread with butter for breakfast. Super yummy, and that is a technical term.
Breads #86 and 87 had my usual sponge, with no whole grain flour. The doughs, however, featured whole wheat flour and seeds. My suspicion is confirmed that the household members will eat anything with caraway seeds and declare it delicious. Sesame seeds do not produce the same exuberant response, though I really like them.
Same sponge for breads #86 and 87
200g bread flour
Mix, cover, and leave out overnight or all day for eight to 10 hours. Never misses and produces a bubbly beauty of a sponge.
The dough, indeed, the whole process for these two breads is so close as to be a mistake not to consider them refinements of one bread. But the whole matter of what constitutes a different bread is rather arbitrary.
Bread #86 will be listed first, then a comma, and then amount of the ingredient for bread #87. For some significant ingredients, the amounts were the same for both breads.
303g whole wheat flour - freshly milled and smelling so lovely in an early-morning kitchen
128g, 113g water
12g, 10g salt
4g sesame seeds
0g, 6g caraway seeds
Mix, cover, and do four stretch and folds, each 15 to 30 minutes apart. Let rise on counter.
I then put each dough in the fridge for about 24 hours, and baked right from the fridge.
Preheat oven to 470 degrees for one hour with a dutch oven inside. Shaped the dough, sprinkled with water, and sprinkled with caraway (only bread #87) and sesame seeds. Before plopping the dough in the dutch oven, I also sprinkle the whole bottom with rice flour to prevent the dough from sticking.
Baking time: 56 minutes
Gorgeous oven spring
Taste: Great for bread #87 and okay for bread #86