Baking my own bread was my dream, it was satisfied when aparna Announce the bread for the october month and that too With whole wheat flour. I have tried baking with Wheat flour couple of timebefore. it has high dense after baking , So wasn’t sure how the result will be.. October was full of diwali month so couldnot bake , so baked it couple of days back , It was n’t dense. Also It came out perfect. Definitely a worth try recipe,
Recipe Adaption : (http://www.amazon.com/Peter-Reinharts-Whole-Grain-Breads/dp/1580087590)
Recipe Adaption : Aparna from My diverse kitchen
whole wheat flour – 1 cup
salt – 1 /2 tsp
vinegar – 1 tsp
Water – 3/4 cup (adjust to the consistency)
Whole wheat flour – 1cup ( i used 1/2 cup maida + 1/2 Whole wheat flour)
Instant yeast – 1 tbsp
Milk – 3/4 cup ((adjust to the consistency))
Vinegar – 1 tbsp
For the Final Dough
salt – 1/2 tsp
Instant yeast -1 tbsp
Oil – 1/4 cup
Sugar – 2 tbsp (honey can be use)
Wheat flour – 1 / 3 cup
First make the Soaker. Mix all of the Soaker ingredients together in a bowl until all of the flour is hydrated. I found that I needed more than the original 3/4 cup of water suggested and used a little over 1 cup but this can change from flour to flour. So I would suggest using 3/4 cup water and then adding a little at a time, until you have the desired consistency. Your Soaker should be somewhat like reasonably firm bread dough in consistency. Cover the bowl loosely with plastic wrap and leave at room temperature for 12-24 hours.
Now make the Biga/ Sponge. Mix all of the Biga/ Sponge in a bowl and knead together well till a soft ball forms. Again you might need more than the originally suggested 3/4 cup of liquid; I needed a little more. Cover and refrigerate for at least 8 hours or overnight. This will keep for up to 3 days.
Two hours before you plan to mix your dough for the bread, remove the Biga from the refrigerator and allow it to come to room temperature. You might find your Biga rising a little during this time.
Divide the Biga and Soaker into small pieces () using a sharp knife or scraper and put them in the food processor bowl (or stand mixer). You can knead this by hand too, but the dough will be tacky and a little difficult to manage. Do not be tempted to add more flour, when it is time to, than necessary.
Add the remaining ingredients for the dough, except the 1/3 cup flour) and knead for about 3 minutes. Let it rest for 5 minutes, then add as much flour as needed (if necessary) to the dough and knead for another 3-4 minutes. Your dough should now come away from the sides of the bowl but still be a little sticky but somewhat manageable. It’s really important to not add too much extra flour during this step.
Place the dough in a lightly oiled bowl and let rise until almost doubled (about 1 1/2 hours). Then turn out the dough onto a lightly floured surface and pat the dough out into a rectangle with a width that just a bit less than your loaf tin. See that you do not tear the dough. Roll it up and shape into a loaf (see the video, if you need it).
Place your loaf in a greased and floured loaf tin and let it rise until it is just higher than your loaf tin. Bake the loaf at 180C (350F) for about 35 until the top is a nice deep brown colour and the loaf sounds hollow when tapped.
Let the loaf cool completely (at least for about 2 hours), before slicing it. Refrigerate the loaf if not consuming immediately.
The folding of bread shape can be get it here. (http://www.thekitchn.com/how-to-shape-a-sandwich-loaf-o-108773)
This recipe is a part of We knead to bake group and i am linking this to Aparna’s space & Yeastspotting
- If u have vital free gluten u can use by adding a tsp
- Instead of adding APF u can use full wheat flour.