57% Whole Wheat sandwich bread

Hello again loyal follower(s)

Now that the Hachi Parmentier has been finished and eaten, Mr  Nut got back to the important job of making bread.  All the sorghum flour has been used up so he now turned to excess Barley flour that needed to be used.  Barley flour: has enzymes that helps break down starch into sugar to feed the yeast.

This sounded good to Mr Nut, therefore it was incorporated into the recipe from February 19, 2011.  There were several other minor changes made (as always) to the recipe.

The Starter dough is on the left and the Soaker dough on the right.

Both were started at the same time.

After eight hours Mr Nut proceeded with the making of the bread.  Because the fermentation was shortened, there was some kneading necessary to offset the short fermentation.

When the Starter and the Soaker dough were combined and the other (red) ingredients were added and then allowed to ferment for 45 minutes, this was the result.  Overwhelming, therefore Mr Nut reduced the yeast input from two tablespoons to one tablespoons for next time.

After the loaves were formed the fermentation was still very fast. They were ready for the heat just before sixty minutes.

These loaves look great, and as you will see in the next picture the crumb was great.

The two colors are the result of "enhancing" the photo, in reality the color was all the same.  Mr Nut has not learned how to "unenhance".

It is time to bike eight miles to the athletic club to workout with Cyndy. (Cyndy comes from band practice)

Recipe follows:

À bientôt,

Mr Nut

57% Whole Wheat Sandwich Bread

revised November 15, 2011

Inspired by Cook’s Illustrated recipe in March 2011 issue 

Modified for 7 qt Cuisinart stand mixer.with speeds from 1 to 12

MAKES TWO 9 x 5-INCH LOAVES

     This recipe provides the ultimate freedom of choice with timing and techniques.  It has been written for a Cuisinart stand mixer, but hand mixing was also used.  It was possible to start this bread anytime of the day and modify the refrigerator time or the fermentation time to meet your schedule.   

      Whole Wheat floor contains; the germ the bran and the endosperm. The endosperm contains the two proteins needed for making gluten. The key to making this bread was the softening of the Bran fiber in the whole wheat flour by mixing the flour with milk and delaying fermentation overnight or up to twenty-four hours by refrigeration.  This lessened the deflation of the dough by the punctures caused by sharp edges of the  Bran.

The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Salt: Sea Salt, which contains additional minerals for better gluten development.

Dough Enhancer: See blog for April 5, 2011 for ingredients.

 Delayed fermentation is a relatively new technique in the United States.  By using cold milk in the mixing of the Whole Wheat Soaker  and delaying fermentation by refrigeration, the yeast remains inactive while enzymes in the in the flour go to work improving flavor, strengthening (softening the fibrous Bran), etc..

 Long fermentation at room temperature was only used to create a Starer dough.   In this recipe the kneading using  the dough hook was used to avoid a second long fermentation  after the Starter and Soaker are combined.

The total carbohydrates per loaf was 331 g and calories was 2328

INGREDIENTS

Starter dough:

3 cups (15 ounces 420 g) bread flour.                         carbs 264 g, calories 1320

1 cup (8 ounces) warm water ( 110-115℉)

1/2 teaspoon Instant yeast.

Whole Wheat Soaker dough:

4 cups (20 ounces 560 g) whole wheat flour.             carbs 264 g, calories  1760

1/2 cup (2.5 ounces, 70 g) wheat germ.                      carbs  36 g,  calories 240

2 cups (16 ounces) whole milk.                                      carbs 22   calories  300


Dough

2 tablespoons Canola oil.                                     carbs 0  calories 240

1/4 cup honey.                                                        carbs  68 g  calories  240 

1 tablespoon Sea salt.                                          carbs   0   calories   0

2 tablespoons instant yeast .                               carbs 0    calories  0

6 tablespoons Smart Balance (very soft).        carbs 0  calories  480

1/4 cup dough enhancer.                                  carbs 8  calories  76

Directions:

1. Starter: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the blue ingredients until uniform slightly damp dough forms. Transfer the dough to a large bowl, cover it and let stand at room temperature (70-75℉) overnight or up to 24 hours. 
2. Whole Wheat Soaker: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the Green ingredients, until uniform damp dough forms.  Turn out dough onto lightly floured work surface and knead by hand (groan) until smooth, 2 to 3 minutes. Place the dough back in the bowl, Tightly cover bowl delay the fermentation by refrigeration overnight  or  up to 24 hours.
3. Combine 1 and 2 for the Dough: Allow the Whole Wheat soaker to warm up close to room temperature.  Then break up the Whole Wheat Soaker into small pieces about 1/8 (use pizza cutter) cup size and put in the bowl for the heavy duty stand mixer.  Deflate and add the starter and the Red ingredients.  Using the Dough Hook at speed 2 mix  until dough is smooth and elastic, 4 to 6 minutes. 
4. Turn out dough onto lightly floured counter and knead about  2 minutes. Shape dough into a ball and place in an oiled container. Cover tightly and allow to rise at room temperature 45 minutes.
5. Deflate dough: Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room temperature until doubled in volume, about 45 minutes. 
6. Bread Pan preparation:  Grease (Crisco sticks)  two 9 by 5-inch loaf pans.  Sprinkle a little flour into the greased pans and shake the flour around to verify that the interior surface is greased.  
7. Prepare Oven:  Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees.
8. Form Loaves:  Transfer dough to well-floured counter and divide into 2 pieces. Round the two pieces. Working with one round at a time, create an 8 by 17-inch rectangle. With the short side facing you, roll dough toward you into firm cylinder.  Turn loaf seam side up and pinch it closed. Place loaf seam side down in greased bread pan, pressing gently into corners. Repeat with second round of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan).
9. Baking:  Place a broiler pan on bottom oven rack and pour two cups boiling water into the broiler pan. Using wet single-edge razor blade, make one ¼-inch-deep slash lengthwise down center of each loaf.  Set the loaves on the baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers about 200 degrees on instant-read thermometer. (40 to 50 minutes), rotating loaves 180 degrees and side to side halfway through baking.
10. Cooling: Transfer pans to wire rack and let cool 5 minutes. Then remove loaves from pans, return to rack, and cool to room temperature, about two hours.