April 22, 2015 - 7:45am
JMonkey's whole wheat sourdogh sandwich bread
Greetings everyone..
I've made JMonkey's "whole wheat sourdough sandwich bread" recipe today, and it turned out great, considering I'm just a newbie in bread making.
I would like to ask a few questions please:
- there is no mention of kneading. Is it a no-knead dough? or should I knead it before retarding in the fridge? (I tried, but it was a mess because of the 75% hydration). Or should I stretch and fold or something?
- How do you shape that wet dough? is there a specific technique that you recommend?
- How many hours should the shaped loaf retard in the fridge? (I did a 12h.)
- After cooling and cutting a slice, I found it a bit under cooked. Should I increase the baking time?
- Should it be baked covered or not covered? (I baked it in a foil 8.5"x11" tin with a foil cover - I doubled your recipe)
I thank JMonkey for this wonderful recipe. I intend to make it my regular bread recipe.
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doesn't specify what kind of dough/ gluten development to use but it should take 3-4 hours. It is not a no knead bread. You can use want ever you prefer i like 3 sets of slap and folds and 3 sets of stretch and folds on 30 minute intervals but you could use a mixer with a dough hook or just stretch and folds,
Because of the whole grains the dough won't be that wet at 75% hydration and easy enough to form if the dough development was well done.
Whether proof in the fridge or the counter don't watch the clock but watch the dough itself. If the pan is half full when you load the dough i then let it rise till the middle of the loaf is 1/2 to 1 inch above the rim of the pan then in the oven it goes. If you are retarding the loaf them take it out at the level with the rim mark and let it warm up on the counter and finish proofing.
Bake it uncovered until the middle reads 205 F with an instant read thermometer Happy Baking - this is one fine loaf of bread if retarded for the proof
What is slap and fold?
..and can I stretch and fold with a spatula/dough scraper, or should it done by hand? (US flour seems to absorb much more liquids than the European flour I use). How many s&f do you do in each set?