Posted by orutherfurd Wed, Jan 12, 2011 07:47 AM | no reviews
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| whole wheat flour | 1.1 kg | 2 lbs, 6.8 oz | 9 5/8 cup | 100% |
| water | 800 g | 1 lb, 12.22 oz | 3 1/2 cup | 72.73% |
| honey | 44 g | 1.55 oz | 1/8 cup | 4% |
| canola oil | 30 g | 1.06 oz | 1/8 cup | 2.73% |
| salt | 22 g | .78 oz | 1/8 cup | 2% |
| instant yeast | 4 g | .14 oz | 1 1/4 tsp | .36% |
| Total | 2 kg | 4 lbs, 6.55 oz |
Bulk ferment for 2hrs, or until doubled in volume.
Proof for 1 hour.
Bake for 10 minutes at 425°F, lower temperature to 350°F, bake for 35 minutes, remove from pans and return to oven for an additional 5 minutes.
Kneaded too much last time -- bread ended-up being too light and fluffy.