King Arthur Whole Wheat Flour - 3 Rise Bread Problem.
This is just a basic recipe that I use until I get the hang of bread baking.
Pour 1.25 cups of room temperature water and 1 cup whole wheat flour a clean glass bowl.
Stir with a wooden spoon until the large lumps and most of the small lumps are gone.
Add 1 (5/16oz) packet of Hodgson yeast.
Keep stirring for a minute or so until the yeast is thoroughly mixed in.
Put a clean towel over the bowl and let it sit to rise for 45 minutes by timer.
Add 2 cups whole wheat flour to the bowl and mix well until it is thick and pasty.
Pour out onto a well floured surface and knead for 15 minutes by timer, adding extra flour as needed.
Place in oiled bowl, cover and let it sit to rise for 60 minutes by timer.
Remove dough from bowl and place on a lightly floured surface.
Punch dough down, shape, and place into oiled pan.
Cover and let rise again for 30 minutes by timer.
Preheat oven to 400 degrees.
Bake at 350 degrees for 30 minutes.
Cool on rack and serve.
So far, everything comes out great except that after I punch down the dough and try to shape it, it doesn't gel together, after it bakes and you cut it, the slice seperates along the fault lines.Othwise, the rises are great, the texture, moisture and taste are all great. How do I get it to mix better during the 3rd rise?