Feedback On My Recipe Please....
Ive worked out the bugs of my Whole Wheat bread recipe. This is just a simple sandwich loaf bread. Nothing too fancy...
I have included my recipe for your review. If you see anything that needs to be changed or any have any suggestion please feel free to let me know. Blessings,,,,
4-6 cups of WW flour
1 tsp of yeast
Enough water to make a loose dough
Combine all ingredients and cover in a glass or SS bowl and cover with plastic wrap. Allow to sit on counter for at least 16 hours up to 24. If it’s going to be longer then place the soaker in your fridge until you are ready to make the bread.
6-8 cups of WW flour
3-4 cups of King Author White Bread four
1 tbsp yeast
Enough whole milk to make a stiff dough
Mix for 10 min on a low speed
Cover with plastic wrap and place in fridge until you are ready to make the bread. At least 16 hours but it can go as long as a week in your fridge and still be great.
Place both bowl on your counter until they both come up to room temp. About 8 hours.
Cut the Bigga into small cubes and places back into your mixing bowl.
3 tsp salt
2/3 cup honey
1 ½ stick of real butter softened (do not use margarine)
Add the Soaker and mix on low for about 10 min. Add white flour if needed to make a very tacky but not a sticky dough. You may need to add more water to get the consistency you are looking for.
Prep a bowl with cooking spray and let rise until doubled. Covered by plastic wrap.
Punch down and weigh out 800g loaves, should make 4 or 5 dough balls.
Prep your loaf pans with cooking spray.
Allow your dough balls to rest for 20 min on the counter, covered with a damp towel.
Shape your loaves and place in prepped loaf pans.
Spray the top of each loaf with cooking spray and cover with plastic wrap. Allow to rise until doubled.
Meanwhile preheat your oven to 500 degrees. Once the dough has doubled brush the tops with milk and place in the oven. Immediately lower the oven to 350.
Bake for about 45 min or until the internal temp reaches 200.
Cool on a rack
Brush tops with melted butter.
Once they are cool, place them in bread bags. Should last about 5 days on your counter.