Whole Wheat Bread from P.Reinhart's BBA
I have tried the following recipe 4 times and am still not able to get the proper amount of time of kneading in order to build up the gluten. After 5 mins. the dough gets very sticky even though I lightly powder my hands with flour and sometimes give it a rest.
It calls for kneading 10-15 minutes but the dough breaks down rather than comes together with gluten build up.
The recipe is as follows however I have doubled it for my own use>
Whole Wheat Bread..P. Reinhart, BBA, p.270
Soaker
Single.......................... ,,,,,,,,,,,,,,,Doubled
1 Cup Course whole-wheat flour...... 2 Cups
¾ Cup Water, at room temp.....,,,,,,, 1 ½ Cups
Poolish of a thick paste consistency.
Single ........................,,,,,,,,,,,,,,, Doubled
1 ½ Cup High Protein whole-wheat flour 3 Cups
¼ tsp Instant Yeast.........,,,,,,,,,,,,,,.. ½ tsp
¾ Cup Water, at room temp....,,,,,,,. 1 ½ Cups
Dough
Single .....................,,,,,,,,,,,,,,,,,,,... Doubled
2 Cups High Protein whole-wheat flour..4 Cups
1 1/3 tsps Salt...........,,,,,,,,,,,,,,,,,,,,,. 2 2/3 tsps
1 tsp Instant Yeast.......,...,,,,,,,,,,,,,,. 2 tsps
2 Ts Honey................... ,,,,,,,,,,,,,,,,,4 Ts
1 T Vegetable oil-optional..,,,,,,,,,,,,,, 2 Ts
1 Large Egg, slightly beaten (optional)..,2
1-Day before making the bread, make the Soaker and the Poolish.