Types of Wheat Four: Making Bread

I've been useing Wheat Montana Bronze Chief 100% whole wheat flour made from hard red spring wheat. Love it and had no problems.

Well, the store didnt have anymore of that, what they did have what Wheat Montana Prairie Gold 100% whole wheat flour made from hard white spring wheat.

Its been a nightmare to make a good loaf of bread since. I like the taste, but the top colapsed at the final stage of baking. I've made three loaves and with more and less wheat gluten and yeast with no changes.

Any ideas how I can work with this hard white spring wheat four?

[Iggy]

Originally Posted by WordFLOOD

I've been using Wheat Montana Bronze Chief 100% whole wheat flour made from hard red spring wheat. Love it and had no problems.

Well, the store didn't have anymore of that, what they did have what Wheat Montana Prairie Gold 100% whole wheat flour made from hard white spring wheat.

Its been a nightmare to make a good loaf of bread since. I like the taste, but the top collapsed at the final stage of baking. I've made three loaves and with more and less wheat gluten and yeast with no changes.

Any ideas how I can work with this hard white spring wheat four?

The white flour is basically the same as the red. Unless you are also adding whole grains/seeds (rye, cracked wheat, rolled oats, sunflower, barley, sesame, etc) you don't need to add vital gluten or more yeast than what the recipe calls for.

I seldom make plain white bread so I do add vital gluten. When you add heavier grains you need to help the yeast work and raise the bread.

My Mother baked bread every Monday for over 45 years and she ALWAYS proofed the yeast. To proof the yeast you whisk it in 1/4 to 1/2 cup of 110 degree water, add a pinch of sugar and within 10-15 minutes the yeast should have risen to fill the 1 cup measuring cup. If it doesn't, toss it, toss the rest of that yeast and quickly go buy some more. Adding more of the dead yeast isn't going to work. Dead is dead.

For the problem you have stated check out this site: bread_problems It states as probable causes- During the rising period, dough was over risen. During the baking, the loaf collapses. What to do: Don't let dough continue to rise beyond time called for in recipe. Avoid too high temperature for doughty-rising period. Oven temperature that's too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set.

It has been my experience that when you use vital gluten and/or extra yeast with white flour you force the dough to rise faster than it should be. I have also found that when people put their dough in a warmed oven to rise, it tends to bake the dough that touches the sides of the bowl.

I let my bread rise in a stainless bowl (greased lightly with olive oil) covered with lightly oiled parchment and then covered with a barely damp and warm terry kitchen towel on the counter away from the heat of the stove and any drafts. (note: the lightly oiled parchment I then fold up, oiled sides together and place in the freezer to keep until I need it again. I have used the same piece of parchment for nearly two years now!)

I also use the finger tip method to check if the dough has risen enough. Lightly dip your forefinger in flour, then poke the top side of the dough up to the first joint of your finger. If the indention remains, it has risen enough.

If you get a lot of "bubbles" on the top of your loaves, you are not kneading the yeast bubbles out of the dough before you shape the loaf. This also is a result of overly risen dough. I like to flatten my chunk of dough out before I start to shape it.

I don't make one loaf of bread either- I make 6 loaves at a time. I also weigh out each loaf. 1 1/2 pounds per loaf.

When you buy your flour, and you can afford it- get UN-enriched flour. It is much, much better for you.

When you buy bread check the ingredients and make sure that the flour is NOT enriched. The cheap whole wheat bread has as it first or second ingredient Enriched flour. Bypass it and spend a bit more and get Whole Wheat flour bread. Or Flour. NOT Enriched. Same with flour.

Iggy,

I made some bread last night with some changes you recommended and it turned out awesome.

Mark

[Iggy]

Originally Posted by WordFLOOD

Iggy,

I made some bread last night with some changes you recommended and it turned out awesome.

Mark

Glad to be of service

Did you read that website? I spent two hours reading it and discovered why powdered milk and water just doesn't make as good of a bread. Nor does plain water. You need the milk. Now my mother always scalded her milk. My sisters and I discussed this and from what they remember she only scalded the milk she got from my uncle- he had milk cows. She only heated the milk with the shortening until the shortening was melted. We figured this was because the fresh milk was not pasteurized.

Anyway, my breads taste better when the milk is scalded. I use whole pasteurized milk by the way. OR canned evaporated milk. I use vegetable shortening. Now that I can find Lard, I will start using that. It is what my Mom preferred to use and that is the bread I grew up with.

Oh, another hint- if you are thinking of using flax seed, don't buy more than what you can use in 3 months. It has a high amount of oil and it goes rancid within 3 months. I also don't grind it in my big grain grinder. I use my small electric coffee grinder. The small grinder is way easier to clean.

Another seed to not store for more than 3 months is Poppy Seed. It will mold! I never tried storing it in the freezer- so don't know if that is where I should store the larger amounts. It is cheaper by the ounce if you buy it in larger quantities. During the Christmas season, I make a lot of poppy seed breads, muffins, sweet loafs, etc. Maybe I should have vacuum sealed it!