bread recipe: initial import

crux-wiki/twin-dough-bread.md

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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.