Again, last friday 10/26/12, I tried to make the Whole Wheat and Flax flour bread using the recipe from the 10-23-12 blog. The flavor of the bread was better, but it was still to dense for our liking. therefore even though it is an acceptable recipe, it will not be included in Mr Nut's favorite recipes.
The texture of the crumb was better than last Tuesday's attempt at this recipe.
Also, it passed the tasters test (neighbors).
But Friday evening, we had a great pizza.
It was a three finger pizza (two plus inches high) with a very thin crust.
You can get to the recipe by typing in Cheese Pizza in the search box at the top of this blog.
Now for the MAIN event of this blog.
Saturday I started making the 57% Whole Wheat Sandwich bread. It had a starter dough and a Whole Wheat soaker dough. The soaker dough had milk as an ingredient thus it needed to be refrigerated over night. The enzymes in the milk helped soften the Bran in the WW flour, which reduced the damage done to the formation of gas bubbles in the dough during fermentation.
I got out of bed at 6 AM Sunday to get the soaker dough out of the refrigerator so it would warm up by the time I got out of bed for good (think 9AM).
I was allowed use of the main kitchen counter to finish working on the bread.
This was a round, but I forgot to take a picture before flattening out the dough. This was flattened out to about one inch thick.
The soaker dough was very stiff and was cut up into small pieces so it could better blend with the starter dough in the stand mixer. This was one of the few times the dough hook was used in all the bread recipes I have made in the past.
During the process of kneading the two dough together other ingredients were added including butter. What a mess that was. I do not have pictures because my hands were so greasy from kneading by hand, the butter into the combined doughs to take a picture.
Anyway, here the rounds were starting a fermentation for 45 minutes.
At this point the battle for the use of the kitchen began.
I was allowed only the use of two feet of counter space along with the stove top. I was about to start making Turkey Minestrone while my bread was baking. This recipe is in Mr Nut's favorite recipes booklet.
Again you can get to the recipe by typing in Turkey Minestrone in the search box at the top of this blog.
Meanwhile the main boss of this castle got the good counter space.
Cyndy was in control, as she worked on a quilt she as making.
The concept of two kitchen that I mentioned before sure sounds like a good idea except for the cost.
Back to the bread.
The bread was done and just cooling in the pans for five minutes, at which time they were lifted out of the pans via the parchment paper slings.
Say "goodbye" to greasing pans, parchment paper is here to stay.
This was a fantastic bread and it has been included in the Mr Nut's favorite recipe folder.
Recipe follows:
À bientôt,
Mr Nut
57% Whole Wheat Sandwich Bread
From blog April 25, 2011 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 provided freedom of choice with timing and techniques. 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 were 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 Starter dough. In this recipe, kneading using the dough hook was used to avoid a second long fermentation after the Starter and Soaker are combined.
INGREDIENTS
Starter dough:
3 cups (15 ounces 420 g) bread flour.
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.
1/2 cup (2.5 ounces, 70 g) wheat germ.
2 cups (16 ounces) whole milk.
Dough
2 tablespoons Canola oil.
1/4 cup honey.
1 tablespoon Sea salt.
2 tablespoons instant yeast .
6 tablespoons Smart Balance (very soft).
1/4 cup dough enhancer.
Directions:
- Starter: In the stand mixer bowl, using the Paddle Blade (speed 2), combine the blue ingredients until uniform slightly damp dough forms. Spray the top of the dough with Canola oil and transfer it to a large oiled bowl, cover it and let stand at room temperature (70-75℉) overnight or up to 24 hours.
- 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 and spray the top of the dough with Canola oil. Tightly cover bowl delay the fermentation by refrigeration overnight or up to 24 hours.
- 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.
- Turn out dough onto lightly floured counter and divide the dough into two loaves. Knead about 2 minutes. Shape dough into rounds and place on 15 inch squares of parchment paper. Cover tightly with inverted bowls and allow to rise at room temperature 45 minutes.
- Prepare Oven: Adjust oven racks to middle and lowest positions, place baking stone on bottom rack, and heat oven to 400 degrees.
- Form Loaves: Transfer dough rounds to well-floured counter. 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 the loaves on the parchment paper seam side down. Then use the parchment paper as a sling, lower the parchment paper an the loaves into the pans. Press 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).
- 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 middle rack. 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.
- Cooling: Transfer pans to wire rack and let cool 5 minutes. Then remove loaves from pans, return them to rack, and cool to room temperature, about two hours.
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