~150 oz 4 big commercial sized loaves
In mixer bowl combine:
48 oz warm water
4 oz melted butter
6 oz honey
20 oz active starter
-(mix the day before to ensure a bubbly active starter)

Add:
74 oz whole wheat bread flour
2 T salt

Mix into a very smooth batter, then mix in the rest of the flour and the salt. It will begin to clean the bowl, and should be a cohesive and shaggy ball.

Rest 1 hour (resting the whole hour makes a lighter bread because it starts up the gluten development without kneading, adding texture and height.)

Add:
2 T commercial yeast
(wet the dough and sprinkle on)

Knead gently (recipe says about 15-20 seconds). The dough should be supple and smooth and clean the bowl. Knead and rest until it does, but knead very gently.

Rise in 2 gallon jar until double.
In a fairly warm environment it took only 1 hour.

Remove and gently disperse the bottom to the top.

Form into 4 large long loaves:
37 oz each

Bake at convection bake 375* with steam 35 minutes until brown and 195* internal temperature.

Cover again with the damp towel to keep crusts soft. Cool just a little remove from pans and cover again.

Copyright 2025, All Rights Reserved.

Comments to karen@lyonscom.com
Published by Lyons Communications