Tell me more about giving WW bread 5 rises? From my sourdough days I recall that you have to feed the dough every few rises, or the yeast kinda runs out and loses its oomph. Is that not true for regular yeast? How many times can you rise one lot of dough before the yeast gives out? Do you use more yeast than usual at the start, or add some more between rises, or...?
DH and I are going off white sugar and flour for a while to slim down, so I'm tackling a 100% WW loaf today. Nothing fancy, just storebought wholemeal flour - some of it scraped off the kitchen floor where DS upended the whole packet (sigh). I made porridge for breakfast and will add it in - it's a little over a cup - and after a bit of googling, I'll also attempt to keep it light by doing a long, fold-and-stretch knead, keeping the dough tacky, adding an egg to the mix, making a poolish, adding the salt late in the kneading process, and giving it at least 3 rises.
A lot of people recommended adding vital wheat gluten too, but I'm out of it. I'll go and get some only if I can be bothered, which is not looking likely right now. :pI
If you add kibbled grains to the dough, when do you guys add it? Do you soak them first? I used to put grains in bread, but it's been a while and I can't remember how I did it!