42 lines
1.8 KiB
Markdown
42 lines
1.8 KiB
Markdown
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# Double-proofed whole wheat bread
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```
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Soaker Biga
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+----------+ Ingredient +----------+
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| 225 g | whole wheat flour | 225 g |
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| 4 g | salt | |
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| 200 g | plant-based milk | |
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| | yeast | 1 g |
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| | filtered water | 170 mL |
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+----------+ +----------+
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\ /
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\ /
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\ /
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\ Let sit overnight /
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\ (12--24 hours). /
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\ Flavor develops, /
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\ whole grains / +------------------------+
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\ soften ... / | 60 g whole wheat flour |
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V V | 5 g salt |
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+-------------+ | 7 g yeast |
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| Final dough | <----| 40 g honey |
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+-------------+ | 30 g vegetable oil |
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+------------------------+
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```
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When you're ready to make the final dough:
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- Combine all ingredients and knead with wet hands, 5-6 minutes on a
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flour-dusted work surface.
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- Let dough rest 5 minutes in a ball shape while you prepare a lightly oiled
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bowl.
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- Knead dough one more minute. Roll it in the bowl to coat surface with oil;
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allow to rise at room temperature 45-60 minutes.
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- Shape dough on a flour-dusted work surface and transfer to pan. Cover loosely
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and let rise at room temperature, another 45-60 minutes.
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- Preheat oven to 215 C. Start baking in a steam-filled oven before maximum
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temperature is reached.
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- Rotate loaf after 20 minutes of baking, and continue baking another 20-30
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minutes.
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- Remove bread from the pan immediately, transfer to a cooling rack, and cool
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for at least 1 hour before serving.
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