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This weekend I took a go at Hamelman's Whole Wheat Levain.

The levain itself seemed to go well.  I initiated the levain according to the recipe on Saturday afternoon, and on Sunday morning it had risen and fallen back slightly. 

I mixed the dough, including following Mariana's suggestion in one of her posts of giving a 30 minute autolyze after just mixing the water with most of the flour.  I did "most of the flour" for that part, because a significant portion of the water was in the levain.

 I also tried to make sure the dough was thoroughly mixed after adding the salt, the levain, and the rest of the flour. Mariana had emphasized the importance of thorough kneading (or mixing) for gluten development.

The problem came with the primary fermentation.  I got only a small rise.  I folded the dough once, after 90 minutes, then I am afraid I lost patience after 3 hours, and did the dividing and shaping, and let it sit for about 3 1/2 hours.  Still only a small rise.  I slashed, misted the loaves with water, and baked.  The flavor was good, but there was only a small amount of oven spring.  The loaves ended up somewhat dense.

 The temperature for most of the day Sunday was at or under 70 degrees, not the 78 degrees that Hamelman prescribed.  Is that likely the major problem?  Should I have let the primary fermentation go on a lot longer?

My wife really likes whole wheat bread, but I have had a hard time getting it to come out right.  White flour, or just a small proportion of whole wheat flour, has been a lot easier.

Colin

I have a problem and would like advice that anyone could provide.  My rye bread is waxy rather than light and chewy.  Do you know what I mean?  I have tried this recipe 4 times and I am not improving.  Could you advise?  Please note that she expressly suggests Bread flour for this recipe.

The following is the recipe I am following.  I quote it in full so you will know my process for this.

Basic Rye Bread-This Yields 3 Loaves…

The Sponge
6…Cups of wrist-temp water
2  tsp … active dry yeast
3 .…Cups Bread flour
3 Tbs .. of Honey 
3 ….Cups of rye

Additional Flour: mix the below items altogether
9….cups unbleached bread flour
1 … Pkg of active dry yeast
4….. Tbs. of Vegatable oil or 4 Ts of butter
Optional: 6 Tbs of Caraway seeds to soak in evening before..
2 ½ ….. Tbs.  sea salt before kneading

DAY I: Sponge
o Place 3 Cups water in large bowl; sprinkle in yeast; wait 10-20 mins. 
o Beat in The Sponge Ingredients; should be thick batter consistancy.
o Cover the bowl, wait for 1-2 hours.
o Put in fridge overnight 8-24 hrs.
o Next day take out and allow 1-2 hours to warm.

DAY II: Mix, etc.
? Add the Addt'l flour 1 cup at a time, graduating from wooden spoon. 
? When all the flour is added then allow to set for 1-4 hours.
o Levy says autolyse not necessary.
? Do Bulk Ferment:Kneade on 2 different occasions
o As needed at 1 hour + intervals; w/2 foldings at Each interval.
?  Divide Wait ½ hour and then form loaves.  .
? Put in oiled pans and then wait 1-2 hours to rise.
?  Meanwhile preheat oven to 450 degrees.
?  Brush top with water for crust.
?  S L A S H….. ½ ''. 

Baking
?  Put in oven at 400 degrees;  Bake for 20 mins.  And then tent appropriately.
? Open door to release the steam w / spoon.
? Then bring down heat to 375 for 40 mins. 
? Per Levy, with Rye necessary to bake 60  mins. !!!!!!
? Note:
o Allow to cool in oven
o Allow 6-12 hours to realign before cutting and eating.