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Sandwich Bread - Very Soft Whole Wheat Big batch to fill the bosch mixer - 8 1/2 lb dough. The addition of commercial yeast gives it a 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. ~Makes 135 oz dough (8 1/2 lb)
In bosch mixer with the dough hook combine: 10 oz freshly mixed sourdough starter 4 oz unsalted butter OR tallow OR lard 5 oz honey, OR molasses, OR maple syrup, 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. Add: 3-4 T yeast (1.0 -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 a 2 gal jar - until doubled, or even tripled, about 60-90 minutes. Shape on lightly floured counter into: SIX 10x4.5 inch pans - 23 oz each Five 10x4.5 inch pans - 27 oz each FOUR commercial long loaves - 34 oz each Three commercial long loaves - 45 oz each FOUR 10x4.5 inch pans - 27 oz each AND TWO small bread pans - 13.5 each TWELEVE 11.25 oz loaves in small bread pans which fit all on the large baking sheet for ease of putting into the oven. Cover with wet bread towel. Rise 1-2 hours until full and puffy. Preheat to 500*. Flour tops again and score tops. Bake at convection bake 375* with steam 35-55 minutes until golden and 195* internal temperature. Cover again with the damp towel to keep crusts soft. Cool just a little remove from pans and cover again.
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