America's Test Kitchen's Amazing tasting yeasted whole wheat sandwich bread
Much like Reinhart's recipes in whole grain breads, this recipe uses a biga and a soaker. 2 loaves
11 oz bread flour
8 oz warm water
1/2 tsp instant yeast combine ingredients, let stand 8-24 hours
16.5 oz whole wheat flour
1/2 cup wheat germ
16 oz whole milk combine ingredients, knead until smooth, refrigerate overnight
1/4 cup honey
4 tsp salt
2 Tbsp Instant yeast
3 oz butter, soft
2 Tbsp veg. oil
soaker and biga
Cut up the soaker and combine it with remaining ingredients in stand mixer. mix 2 min. on low to form cohesive mass. Turn machine to medium and mix 8 to 10 minutes or until windowpane. Knead by hand to smooth out the dough for minute. Deposit intp oiled bowl or container.
Ferment 90 minutes, stretching and folding half way through.
Shape into two loaves. Preheat oven to 400F.
Proof 60-90 minutes or until almost doubled
Score loaves length wise down the center. LOad in the oven with steam
Bake, rotating halfway, 40- 50 minutes, or until the loaves register 200 F in center