bread recipe: initial import

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John McQuah 2023-09-24 20:38:13 +00:00
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# Double-proofed whole wheat bread
```
Soaker Biga
+----------+ Ingredient +----------+
| 225 g | whole wheat flour | 225 g |
| 4 g | salt | |
| 200 g | plant-based milk | |
| | yeast | 1 g |
| | filtered water | 170 mL |
+----------+ +----------+
\ /
\ /
\ /
\ Let sit overnight /
\ (12--24 hours). /
\ Flavor develops, /
\ whole grains / +------------------------+
\ soften ... / | 60 g whole wheat flour |
V V | 5 g salt |
+-------------+ | 7 g yeast |
| Final dough | <----| 40 g honey |
+-------------+ | 30 g vegetable oil |
+------------------------+
```
When you're ready to make the final dough:
- Combine all ingredients and knead with wet hands, 5-6 minutes on a
flour-dusted work surface.
- Let dough rest 5 minutes in a ball shape while you prepare a lightly oiled
bowl.
- Knead dough one more minute. Roll it in the bowl to coat surface with oil;
allow to rise at room temperature 45-60 minutes.
- Shape dough on a flour-dusted work surface and transfer to pan. Cover loosely
and let rise at room temperature, another 45-60 minutes.
- Preheat oven to 215 C. Start baking in a steam-filled oven before maximum
temperature is reached.
- Rotate loaf after 20 minutes of baking, and continue baking another 20-30
minutes.
- Remove bread from the pan immediately, transfer to a cooling rack, and cool
for at least 1 hour before serving.