Folks,
I have a problem getting oven spring for my whole wheat loaves. I don't
have this problem with loaves made entirely from AP flour. I even use the
cold start method that was written about in this list. The loaves appear
to proof normally but there is no rise during the baking. I suspect I need
to cut back on the amount of whole wheat flour, but before I start
experimenting I would like to get some opinions on alternatives for
adjusting the recipe. Here is my recipe for two loaves:
460 gm Bread flour (about 13% protein)
310 gm Whole wheat flour
538 gm Milk, 1% milk fat, 10% milk solids
15 gm Salt
15 gm Sugar
15 gm Oil
7 gm Quick-rise yeast
Dough weight: 1360 gm (3 lb)
The dough is proofed once then shaped and placed into pans. After second
rise it is baked at 375F for 45 to 50 minutes.
Howard Larson