Toasting Bread

Posted by orutherfurd Mon, Nov 28, 2011 09:57 PM · 4 stars based on 1 review

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This is an excellent bread and makes wonderful toast. It's adapted from Hamelman's excellent book, Bread.

501 g high gluten flour (100%)
500 g all-purpose flour (100%)
660 g water (132%)
10 g sugar (2%)
20 g butter, softened (4%)
1.6 g malt powder (.32%)
20 g salt (4%)
5 g instant dry yeast (1.08%)
Total 1.718 kg

%	Ingredient	Metric	U.S.	Volume
100%	high gluten flour	501 g	1 lb, 1.64 oz
100%	all-purpose flour	500 g	1 lb, 1.64 oz	4 cup
132%	water	660 g	1 lb, 7.28 oz	2 7/8 cup
2%	sugar	10 g	.35 oz	2 3/8 tsp
4%	butter, softened	20 g	.7 oz	1/8 cup
.32%	malt powder	1.6 g	.6 oz	1/2 tsp
4%	salt	20 g	.7 oz	1/8 cup
1.08%	instant dry yeast	5 g	.19 oz	1 3/4 tsp
	Total	1.718 kg	3 lbs, 12.57 oz

Develop the dough fairly well. DDT 76°F. Bulk ferment 2 hrs, folding after 1 hr. Proof for 1 to 1 1/2 hrs @ 76°F. Bake @ 430°F for 35 minutes for a loaf.

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Reviews

4/5 by orutherfurd 14 years ago

This is a very nice bread! With a slightly chewy texture, this bread is hearty and satisfying. I can't say how it was untoasted, because I took Hamelman's advice and toasted it or used it for grilled cheese -- but it's excellent toasted.

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