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.