57% Whole Wheat sandwich bread

Hello loyal follower(s),

Tuesday, November 15, 2011 Mr Nut started making 57% Whole Wheat sandwich bread.  This recipe has milk as an ingredient, thus the long fermentation was not advisable.  Also with the large percentage of whole wheat, delayed fermentation was desired.  There was a Starter (without milk) that allowed for long term fermentation, a Whole Wheat Soaker, (with milk) that was refrigerated 8- 12 hours.  These were added together plus some other ingredients that made up the dough.

 On Wednesday the Whole Wheat Soaker came out of the refrigerator very stuff even after warming to room temperature.  It then had to be cut up into small pieces, a pizza cutter worked the best, and placed in the “macho” size stand mixer along with the Starter and the ingredients from the Dough. 

 Mr Nut followed the revised version of this recipe from the blog for April 25, 2011.

The crumb looked great.  The difference is color was a factor of the lighting.

The recipe is in blog of April 25, 2011

À bientôt,

Mr Nut