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Sandwich Bread - Whole Wheat Big batch to fill the bosch mixer - 8 1/2 lb dough. Nice sourdough and wheat taste but light texture. All my loaves keep a week on the counter. A good go-to for hearty soup or PBJ. I made twelve 11.25 oz loaves which fit all on the large baking sheet for ease of putting into the oven.
~yeast is .84 per ounce. Flour is .88 per lb. 10-2020. Makes 135 oz dough (8 1/2 lb). In bosch mixer with the dough hook combine:
10 oz freshly mixed sourdough starter 1/2 c unsalted butter OR 4 oz sunflower oil 5 oz honey OR molasses OR 1/2 c sugar 46 oz warm water (OR 22 oz whey, 26 oz water) 70 oz whole wheat bread flour 3 full T salt Mix until shaggy. Let rest 1 hour. (autolyse) Add: 1/4 c yeast (1.5 oz) Knead with lid off, resting and kneading until smooth dough forms. ~Use spray bottle filled with water to keep dough moist - not wet, but moist. Turn out onto moist counter and stretch and fold with the bench scraper. Rest 5-10 min and stretch again. Continue to rest and stretch until it stands up in a ball. (Not because it is a stiff dough but because you've worked the gluten. It should be springy.) Rise in TWO 1 gal jars - 68 oz each - until doubled, about 60-90 minutes. Shape on moist counter into SIX 10x4.5 inch pans - 23 oz each. OR FOUR commercial long loaves - 34 oz each. Rise 1-2 hours until full and puffy. Preheat to 500*. Score tops, spray with water, bake at convection bake 375* with steam 45-60 minutes until golden and 200* internal temperature.
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