Multigrain Sandwich Batard

 

 

Recipe source: Cook’s Illustrated Multigrain Sandwich Bread

Instead of using a loaf pan, I just shaped it into a batard.  I also increased the amount of whole wheat flour and used a bit of vital gluten.  The adjusted recipe:

• 3 1/8 oz. hot cereal
• 10 oz. boiling water
• 6 3/4 oz. bread flour
• 4 oz. whole wheat flour
• 1 tsp vital wheat gluten
• 2 1/2 Tbsp honey
• 2 Tbsp butter, melted
• 1 1/4 tsp yeast
• 1/2 Tbsp salt
• 3/8 cup sunflower and pumpkin seeds

Ratio of vital gluten :  2 to 3 cups (10 to 15oz) of whole wheat flour to 1 Tbsp

Shaping:  Form a batard of 10.5’ x 4.5’

Result:  No problem rising.  Bread is soft and yummy but a little bit sweeter this time because of more honey.  Should reduce honey back to 2 Tbsp next time

Multigrian Sandwich Bread #2

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.	20mins.	40mins.

Sample from bulk fermentation.	After 40mins.
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.

Multigrain Sandwich Bread

 

Soak cereal in boiled water for 1 hour.	After incorporated all flour.
After kneading for 4mins.  Dough is very sticky.  Almost like a cookie dough. It clears the bowl but not very clean. Next time may try kneading it a little longer either by machine or by hand.	The feel of the dough is quite soft.
Before 1st proof.	After 45mins 1st proof in the oven.
Shape it into log.	Before 2nd proof. 1lb 7oz of dough for 8.5 x 4.5 pan.  1lb 14oz of dough for 9.5 x 5 pan.
After 2nd proof of supposedly 30 to 40 mins.  I somehow lost track of the time. The dough may not have risen enough.  Does it look like double in size?	No oven spring.

Slice it after cooling for 1.5hr, short of the recommended 3 hour wait. Bread taste good but a bit on the salty side.  Texture is soft and moist but not fluffy enough.

Recipe source: Cook’s Illustrated Multigrain Sandwich Bread

Notes for next time:

• Reduce salt to 1 Tbsp kosher salt
• Knead a bit longer
• 2nd proof a bit longer