WheyBread

[Hande]

Hello,
Here is my recipe to make bread at whey.

WheyBread                  Makes 4 bread 750g each

Starter pastry:
1l      whey   24c
10g   yeast, fresh
300g durum flour
700g wheat flour
Mix yeast in whey and add both flour, mix well.
Put pastry in big container with lid and leave att room temperature 3 hour.

Mother pastry:
30 g   yeast, fresh
50 g   olive oil
2        egg
800g  wheat flour
40g    seasalt, fine

Now add yeast, olive oil and eggs in starter pastry and mix well. You can mix yeast in little drop of water and then add to pastry.
Add flour and start to knead your pastry, keep going 12 min.
Now add salt and knead another 8 min. Yes you will star now getting sweat 

Now put your pastry in container.
You can wipe container lightly at oil, so pastry don't get stuck. Cover with lid.
Now pastry can rest 1 hour at room temperate. You can push down pastry after 30min.

Now is time make some bread.
Cut pastry at 4 piece.
Make your own liking shape bread.
Cover your bread with towel and wait 60-90min at  room temperature, until bread raise up and ready to oven.

Heat your oven 240c and put bread in.
With atomizer spray water all over oven.
After 5min lower heat at 200c.
Bake about 60min.
We all have maybe different kind oven so you must adjust temperature for your own oven.

Hande

[Tomer1]

Allow me to improve the recipe.
Starter:First there is no need to use a hard flour like durum in a starter since you "lose" its high strong gluten qualities during this fermentation, reserve it for the "main mix".
A 100% hydration (1kg flour,1kg liquid) is ok but your fermenting it for too long and its over ripe by the time your prepering your "main mix", better use 80% hydration (1 flour to 0.8 liquid).
Your ratio of flour used for starter vs main mix is too hour, a starter is a mix with degraded protein dou to enzymatic activity. you need to use\make less starter.
Say 30% of your total flour should go for the starter, reserve the whey for your main dough.

Next, I think there is no need to use yeast again if your using a starter, You will gain more in flavour from longer bulk fermentation.
It apears that the bread is very dense with no open hole texture which is from the reasons I stated earlier (too much overripe starter,weak gluten stracture and low rise)

I'l use the same amount of ingridients but differently.
Starter dough:
430ml      whey   24c
10g   yeast, fresh
540g wheat flour
Mix yeast in whey and add both flour, mix well.
Put pastry in big container with lid and leave at room temperature over night.
 

Mother dough:
570ml whey (cold out of fridge if using a stand mixer,room temp if hand mixing)
50 g   olive oil
2        egg
960g  wheat flour
300g  durum flour
40g    seasalt, fine

Break apart the starter and mix with remaining flours and whey (reserve eggs, oil and salt for later) mix well and let stand for 30 min.
After 30 min add salt and knead for 10-12 minutes to develop the gluten.
Once developed add oil and eggs.
Alow to ferment for 3 hours, now you may devide,shape and proof or retard in the fridge overnight\12 hours to develop flavor.
Proof for 1-1.5 hours,score and bake at max heat for 10 minutes and lower to 205c untill done (a 750gr dough will take 30-40 min)

[Hande]

Tomer, thank you for your reply, yes I will try new batch at yours suggest.
This batch of bread was over night in fridge, so that was 'cold rise'.
I think that kind  'cold rise' makes more flavor but maeby breads com out more dense.

I add other pix at that same patch,
there is a pit more open texture think.

Hande

[Tomer1]

Yep Retarding is a great technique (explanation: you shape the loaf into a basket and put it in the fridge for a slow rise) to intensify flavour but you need to evaluate its "proofness", if it didnt rise enough it needs more time in room temp.

[Helen]

I am just wondering if you may not be deflating the dough when you are shaping it. But my, such pretty shapes.

This looks like a great recipe. I am going to do some cheese today... It looks like bread just snicked into the picture.

[Tomer1]

"deflating the dough when you are shaping it"
I find the whole gental handling of fermented dough a myth, when shaping baguette you always deflat the dough and that doesnt influence the huge open whole stracture.

Its all about good gluten stracture,high hydration and good activity of fermentation (you want the yeast\bacteria to really get excited when they encounter the heat flash of the oven and "mass produce" co2 before they perish aka oven spring.

[Hande]

I made some new batch bread and some notice:
3 hours starter ripening time is good if you make bread at same day.
            bake time: 500g -> 45-55min / internal temperature 92-96c
                            750g -> 55-60min / internal temperature 92-96c
french style bread: 400g -> 35-40min / internal temperature 92-96c
             rye bread: 96-98c internal temperature
           
If you add salt after 12 min it makes your pastry more elastic.

Hande

[Tomer1]

"500g -> 45-55min "
93c is about right,
It usually takes me 7-10 minutes on 250c with steam, then additional 20-22 minutes at 210-220c to get a perfectly brown crust for that size of bread while having it perfectly cooked,
Depending on its shape a batard usually takes less because its thiner so the heat penetrates quicker.

I usually use 25-30 min autolyse when working with white flour or mixed white-WW,
10-20 for 100% whole wheat and non for rye since the enzymatic activity is so high you need to salt ASAP,give it a very short knead and off to final proofing.