090628 100% WWW Yin and Yang Banana Toast
I must confess this loaf is a mistake, but it is also the best sandwich loaf I've made so far. It's fluffy, springy, and moist and 'pillowy' to touch; and it's wholesome - made with 100% white whole wheat. Basically it has everything I've dreamed for in a sandwich loaf.
It's an old formula adapted from a friend's home recipe, which originally calls for 64% hydration. However, I did experiment with something new this time: the double hydration mixing technique, in which part of the liquid called for is reserved and added to the dough gradually in small increments after gluten has well developed initially through kneading.
As I converted the original recipe into a formula using water roux starter, I forgot to account for the liquid component in the starter and accidentally added more liquid than I should. This pushed the hydration of the dough up to 79%. If I had not applied the double hydration technique, I may not have been able to incorporate all the liquid into the dough without ruining it.
This loaf turned out surprisingly good, since I did not realize in the first place my alteration to the formula. Now it has been four days, it still shows no signs of drying. It springs right back when I bite into it and it still tastes very good without toasting.
This unexpected outcome has made me wonder if we up the hydration of our dough to the highest point it can withstand, will this produce a more fluffy loaf with extended shelf life? Or other factors may kick in to interfere? Well, this question is too complex for a beginner to figure out. Maybe you have the answer to it?
Here's my 'mistake':
090709 follow up:
I tried 70% hydration, still moist afte 3 days, but starting to show some signs of drying.
will experiment with 75% hydration next.
|100% WWW Yin and Yang Banana Toast|
|Water Roux Starter|
|any amount is fine as long as||bread flour (or whole wheat flour to make 100% WW)||50||g|
|the 1:5 ratio is followed||water||250||g|
|Whisk both until well mixed|
|Heat it up on stove, keep stirring|
|until temperature reaches 65 C or 149 F|
|(Yippee uses the microwave, about 4 minutes, stir halfway.)|
|(Final product should leave a trail when stirred.)|
|Put a plastic wrap directly on top to prevent forming a 'skin'.|
|Must be cooled to at least room temperature before use.|
|Refrigerate up to 3 days.|
|Do not use if turns grey.|
|Makes 1 twin loaf (530g)|
|A.||whole wheat flour||=||229||g|
|vital wheat gluten||=||15||g|
|B.||whole eggs and milk combined||=||132||g|
|but weigh separately so you can hold back part of the milk|
|(eg. 20-30g) to add later|
|water roux starter||=||72||g|
|mashed ripe banana||=||30||g|
|D.||black and white sesame seeds, each on a plate||=||as much as needed|
|Knead:||1||Combine A. and B. knead until a ball is formed. This time the dough|
|should be on the dry side, since part of the liquid is withheld|
|2||Add C as kneading continues|
|3||Then add the remaining milk reserved earlier in small increments, wait|
|until the previous addition is fully incorporated before adding again.|
|If your dough seems unwilling to take in more liquid, stop adding.|
|1st Fermentation:||About 40 minutes at 28 C or 82.4 F|
|Divide:||265g x 2 for the twin loaf|
|Relax:||15 minutes at room temperature|
|Roll into an oval|
|With the long side facing you:|
|Fold 1/3 from top to bottom, press to seal|
|Fold 1/3 from bottom to top, press to seal|
|Turn seam side down|
|Roll and elongate the dough to about 30cm or 12 "|
|Upside down and roll into a cylindrical shape|
|Wet a napkin, put on a plate, roll the formed loaves on the wet napkin|
|Roll the moist loaves on the plates of sesame seeds|
|Seam side down, into the loaf pan|
|Final Proof:||About 40 minutes at 38 C or 100.4 F|
|Bake:||350 F, 35-40 minutes|
|(Yippee applies whole egg wash before baking)|
This will be submitted to Wild Yeast Yeastspotting!