Comments on: 100% whole wheat sandwich bread

By: bridget

bridget — Mon, 31 Oct 2011 16:00:55 +0000

Jane – You can use active dried yeast instead of instant. You’ll use the same amount; the biggest difference is that you’ll need to proof it before adding it to the flour. To do this, mix the yeast with some (about 1/2 cup) water from the recipe and set it aside for a few (not more than five) minutes. Once the yeast is dissolved in the water, you can mix in the remaining ingredients and continue with the recipe.

By: Jane

Jane — Mon, 31 Oct 2011 09:50:22 +0000

Can I use Active Dried Yeast and if so how much?

By: bridget

bridget — Fri, 23 Sep 2011 14:03:03 +0000

It’s definitely 5/8 teaspoon; I like to increase it to 3/4 teaspoon, but 5/8 tablespoon would be far too much. You are correct about lowering the heat midway through baking. I’ll update the recipe when I get a chance.

By: Megan Sargeant

Megan Sargeant — Thu, 22 Sep 2011 19:10:44 +0000

Hi Bridget,
I have been checking this recipe out on a few different bloggers’ sites and noticed one thing . . . in your recipe you say to preheat the oven to 425, AND to bake at 425. Most of the other pages that feature this recipe say to preheat to 425, however, when you put the bread in, the temp gets lowered to 350. Can you confirm this? Also, your measurement for salt in the Final Dough I believe should be 5/8 of a tablespoon, not a teaspoon, according to your gram measurements. Thanks for all of the tips, I’ve been compiling thoughts from many different blogs before I try this this weekend. Thank you!

By: Lisa

Lisa — Sun, 23 Jan 2011 23:31:59 +0000

Hi Bridget, I just found your blog when I was looking for this recipe. It’s a great blog! I made this bread today from the book and it was so delicious I took a photo of it and did my own blog post. My blog is a “keep in touch with family and friends” blog, not a food blog, and I don’t get much traffic. But I did add a link to the recipe here. Thanks for posting it!

By: Rebecca

Rebecca — Sat, 13 Nov 2010 21:06:45 +0000

Thanks for the quick response. I just pulled my loaf out of the oven and it’s gorgeous! I hope it tastes as good as it looks.

By: bridget

bridget — Fri, 12 Nov 2010 18:06:35 +0000

Rebecca – Yes. Mix the biga and refrigerate it for at least 8 hours. Then remove it from the fridge two hours before you want to combine it with the soaker and remaining ingredients.

By: Rebecca

Rebecca — Fri, 12 Nov 2010 17:14:24 +0000

To clarify, about the biga you say:
2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days.
3. About 2 hours before mixing the final dough, remove the biga from the refrigerator to take off the chill
Then, in a comment, “April – You do want to refrigerate the biga. There was a mistake in the recipe. Thanks for calling that to my attention; it’s corrected now.”
So, do you refrigerate the biga, or not?
Thanks so much! I can’t wait to try it!

By: Souj

Souj — Mon, 04 Oct 2010 19:37:54 +0000

The raised a little after 3 hours. The liquid I used is at room temp. I took the filtered tap water at room temp and used it. So, It may be the yeast. I will try again with a different yeast.

Regards

By: bridget

bridget — Mon, 04 Oct 2010 16:47:06 +0000

Souj – To clarify, the dough didn’t rise either right after kneading or after shaping? It didn’t rise at all? If this is the case, it sounds like your yeast weren’t alive. Either the yeast you used was expired or the liquid you used in the dough was too hot and killed them.