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Everyday Loaves - Whole Wheat Simple and hearty. ~120 oz Half Whole Wheat baked in 4 french bread pans (without overflowing the sides)
In bosch mixer mix: 10 oz starter 48 oz warm water 30 oz whole wheat bread flour 30 oz white bread flour 3 T salt Warm and soften the starter in the water. Add whole wheat flour and mix to a smooth batter. This builds gluten and is a necessary step. Add the rest of the flour and the salt and mix until shaggy. Rest 1 hour. *Optional: Spritz dough with water and add: 1-2 t commercial yeast. Knead and rest in mixer until dough is cohesive, strong, cleans the bowl. Remove to a moist counter and stretch and fold with the bench scraper until it is perky and strong. Rise in 2 gallon jar until almost doubled. *Without the added yeast rise 8-10 hours at 70*. (Overnight for me is 12 hours and just too long!) Remove and very gently redistribute the dough since the bottom is soft and airy. Divide into: FOUR 30 oz loaves Rise only about 30 minutes until puffy. Bake with steam at convection bake 375* for 45-50 minutes until instant read thermometer is 200*. ~150 oz baked in 4-6 french bread pans
In bosch mixer mix: 10 oz starter 60 oz warm water 80 oz whole wheat bread flour 3 T salt Warm and soften the starter in the water. Add 40 oz flour and mix to a smooth batter. This builds gluten and is a necessary step. Add the rest of the flour and the salt and mix until shaggy. Rest 1 hour. Spritz dough with water and add: 2 t commercial yeast Knead and rest in mixer until dough is cohesive. Remove to a moist counter and stretch and fold with the bench scraper until it is perky. Rise in 2 gallon jar until almost doubled. Remove and very gently distribute the dough since the bottom is soft and airy. Divide into: FOUR 37.5 oz loaves SIX 25 oz cute little loaves Rise only about 30 minutes until puffy. Bake with steam at convection bake 375* for 45-50 minutes until instant read thermometer is 200*.
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