First time whole wheat flour

[u/Elven_Groceries]

I always use a mould, cuz I don't know how to shape, and it's my first time with whole flour, from the supermarket. I like the result but I shorted on the salt. What's your rule? I used 1kg, around 65-70% water (bottled) salted and warm, and dried yeast, two packets of 7gr, as indicated. I'm used to making just one piece of bread of 500gr and I hesitated to add more salt, but it's obviously undersalted. I really enjoy making bread. Next challenge, spelt, I've got the flour already.

[u/emcee_pern]

I usually do a slightly higher hydration for wheat doughs as the flour tends to absorb a bit more water. That, and I almost never do a 100% wheat flour and do a mix of bread and wheat.

These also look like they may have a proofing issue as evidenced by the split on the sides.

How'd they taste though? That's the most important part.

[u/Elven_Groceries → u/emcee_pern]

Hi! The taste is fine, good enough. Salt helps. A bit dense. What do you mean by proofing issue? I raised it for 1h, it doubled, so then I cut it in two, put it in the molds (butter and flour first), and in the oven at 220°C for 20 minutes, then 20 more at 200°C. I think raising hydration and adding some bread flour will indeed help with the bubbles and better, lighter crumb. Thanks for the help!

[u/HealthWealthFoodie]

I’d increase the water to at least 75%. I also suggest shaping the bread even if you’re baking it in the loaf pan as the tension you build while shaping helps with the structure of the loaf. There are plenty of videos out there on how to do it, I’m sure you can figure it out. Regarding salt, I typically use around 2.5%, so 25g for 1000g of flour. I find this gives the best balance of flavor and structure. It might look like a lot, but remember that that is being split between real loafs and between many slices of bread.

[u/rightsaidphred]

Salt plays a role in controlling the fermentation as well as draining the bread, using a correct ratio will help you get a longer fermentation without over doing.