/ck/ - Food & Cooking

>>5329553
The definite reasons your bread does not have much oven spring: you use fat and it's 100% whole wheat. Other possible reasons: you are overproofing or you are too rough with the dough between proof and bake. The problem with 100% whole wheat is that all the bran particles block intra- and intermolecular bond formation of gluten proteins. As a result, you never really build that protein network that's required to stabilize a large oven spring. Equally, fat is more surface active than protein but cannot form intermolecular bonds, so adding it to a bread dough inhibits gluten network formation. Although it's not the original history behind the word, that's why shortening is so appropriately named shortening. Try doing 40/60 bread/whole wheat with no or very little fat. I bet you'll notice a huge difference right off the bat in oven spring, but still get some nice whole wheat flavor.

>>5329670
I have not. I gave up on residential mixers a long, long time ago. My biggest suggestion to people who bake a lot of bread but don't have room for a large commercial stand mixer is to try and locate an old Hobart 5 quart mixer.

>>5330181
Even adding gluten probably won't make a huge difference to that formulation. It's packed with protein, it just can't create a supportive network.

>>4032587

Not baking for a couple days, so I can't timestamp anything right now.

>>4033454

http://youtu.be/MJGqSC2RpD8