Hey bread lover, you might also want to try these other great sandwich breads; Honey Oatmeal Bread, Sourdough Sandwich Bread, Overnight Rye Bread, Sourdough Rye Bread.
8 oz measures about a cup (depends how aerated it is). Dump the dough onto a lightly floured surface. Formula:Whole wheat flour: 100%Salt: 2%Water or milk: 75%Honey: 4.2%Unsalted butter: 2.8%, 30% of the flour is in the whole-wheat starter. You could break out the 1 1/2 cups of whole wheat flour to include a total of 1 1/2 cups of 2 or three different grains for a “multi grain” bread. How can 1 1/2 cups of flour weigh 210g? Spray a large piece of plastic wrap with nonstick cooking spray, and place on top of the dough, so it doesn't stick. After adding all the ingredients the dough was almost soupy. The recipe is meant to be baked in a loaf pan so a wetter dough can still hold it’s shape. My recipe said 1 1/2 cups bread flour, and I see your current recipe calls for 2 cups. Read more…. Hi everyone! After I started baking with sourdough I had to convert this recipe, and it was just as good!
I have some whole wheat bread flour on hand (which Iâve just used with great success in your sourdough bagel recipe by the way!
That is quite a stiff dough. Formula: Whole wheat flour: 100% Salt: 2% Water or milk: 75% Honey: 4.2% Unsalted butter: 2.8%. Combine the yeast, water, honey, applesauce, salt, and vinegar in the bowl of a stand mixer or bosch. Place the dough in a lightly greased container, grease the top of the dough and place wax paper over top.
I have a spare 4-1/2″Ã10-1/2″ loaf pan. This is another of my favorite breads. By now the dough should be lively, elastic and airy. I just made this bread and its amazing. Bake about 35-40 minutes until golden brown and and a toothpick inserted in the center comes out clean. I found much better results and a better balanced mix using 70g flour and 70 g water mixed with the starter to begin. Obviously the loaf won’t be as high and it will probably bake faster since the dough will be spread out more in the pan. I recommend your site to all my friends who bake. Thanks!! Bake at 350 degrees for 30-40 minutes or until a thermometer inserted in the bottom of the loaf reads 180-190 degrees. Being able to see (and stop) the fermentation makes such a difference in warmer/changeable climates. Yes, I love sourdough and I am making a sourdough bread sandwich after a while. Thanks. I tried a lot of recipes and didn’t find one that I loved until after my oldest daughter was born and after I had purchased my bosch. Although, even without the kneading this dough will develop nicely during the fermentation. Published September 29, 2018, Your email address will not be published. The protein content is 13%. In fact, if you got 240g per 1 1/2 cup instead of 210g per 1 1/2 cup that’s only a difference of about 1 ounce of flour. I love the white sourdough bread but the whole wheat rose so beautiful it was almost twice the size of my white and the taste was wonderful. Weight measures are always most accurate because volume measure will vary based on how the cup is filled. One thing I can’t stress enough when you’re making bread is the importance of the quality of your ingredients!