Recipe source: American’s Test Kitchen
Finally, a successful loaf of multigrian sandwich bread. I tried this first time here. The few things that I did differently this time:
- Changing recipe to make just 1 loaf, using 8.5 x 4.5 loaf pan, using bread flour, shortened proofing time, using the pizza stone and steam technique when baking
- Flour: Rogers white bread flour, Anita’s whole wheat fine grain flour
- The adjusted recipe:
- 3 1/8 oz. hot cereal
- 10 oz. boiling water
- 7 1/2 oz. bread flour
- 3 1/4 oz. whole wheat flour
- 2 Tbsp honey
- 2 Tbsp butter, melted
- 1 1/4 tsp yeast
- 1/2 Tbsp salt
- 3/8 cup sunflower seeds
Using bread flour without changing water ratio, the dough is much less sticky and it clears the bowl easily. This is 4mins mixing after autolyse.
After another 4 1/2mins mixing, with scraping the side once, the side of the bowl is quite clean. The dough only sticks to the bottom of the bowl. Dough is also elastic, a bit shinny, and pass a brief window pane test.
Bulk fermentation - 0mins.
Sample from bulk fermentation.
Ready for 2nd proofing in a 8.5” x 4.5” loaf pan.
After 35-40mins, it’s ready to bake.
Fresh out of the oven, after 30-35mins of baking.