2 1/2 cups KAF whole wheat flour
1 cup water
2 1/4 t active dry yeast
1 1/2 t kosher salt
1/3 cup milk
1/4 cup honey
1/4 cup canola oil
Pre-ferment- None
Mixing- Autolysed about 20 minutes, paddle on 3 for 3 minutes, hook on 3 for 6 minutes. Mostly passed windowpane test.
Primary Ferment- 2 hours in corner, slightly more than doubled
Punch Down- Yes, in order to form into rectangle
Dividing- none
Rounding- none
Benching- none
Shaping/Panning- Formed into 8 inch rectangle, then rolled into sandwich loaf and placed in pyrex loaf pan
Bulk Ferment- 90 minutes on island, crested well over the lip of the pan.
Baking- 350, placed loaf pan on unpreheated baking sheet. 20 minutes, rotate 180 degrees, 20 minutes, tested temp, not done, another 6 minutes, temp perfect at 190. Took 2 hours to cool.
Results:
Good shape, great flavor. Tight crumb, but that's what I was going for. I was looking to make a standard wheat sandwich bread for the week. Mission accomplished, plus some. Very easy, the biggest pain in the ass was all the dishes and washing up, but worth the $3.99 I saved on a loaf of store bought bread. Plus this one is tastier, and probably a higher % of WW. I like the slight sweetness from the honey. My primary and bulk ferment times went longer than they should've because I was doing other things, but dough was pretty forgiving. We'll just have to see whether it lasts the whole week before getting stale/moldy/prematurely eaten. I'm storing it uncut, in a plastic bag in the bread box.
