Multi-Loaf Bread Recipe

Salutations, Lee Ann.

Any formula that lists the bakers percentage can be scaled up or down. From one loaf to one thousand. Or from 1,000 down to one. Smile...

Edited to add.

Any formula can be converted to the bakers percentage. Even one that was originally in volumetric format only. However, I am not up to the task of properly explaining such things. Read up on bakers percentage, should be your first step if you are unfamiliar.

Best regards,

Will F.

You may want to try one of these two "original" recipes.  These date back to the late 0's-early 80's when Bosch was (primarily/exclusively??) sold out of private home sales projects.  The equipment was demonstrated in in-home kitchens and these were frequently used to demonstrate mixers and mills in action.

Best of Luck
OldWoodenSpoon

Lee Ann,

This is my 'go to', I bake this every 3 weeks and freeze. 4 loaves @ 1000g each. You could adjust it to have more whole wheat but I have gotten many complements on the taste as it is.

Good luck.

Tony

https://www.thefreshloaf.com/node/72152/sourdough-bread-prebiotic-soaker

When whole wheat bread is crumbly, it means that the branny bits were not allowed to soak up and fully hydrate during the dough phase, so it soaked all the moisture from the crumb after it was baked. Any amount WW flour in a loaf needs to feel slightly sticky after the first mix, be allowed to rest for a minimum of 30 minutes to become tacky (like a post-it note) and then proceed. It is also important to mix until windowpane is achieved-even with 100% WW. I used to mix my WW dough in the evening, put it covered in the refrigerator overnight and then shape/proof/bake the next day. Nice hydrated, soft 100% WW bread. 

Search box-search my name (clazar123, whole wheat or WW) , soft whole wheat, TxFarmer whole wheat milk bread, Reinharts 100% whole grain, shreddable WW,....etc,etc.There is a LOT of info on this.

HERE is my favorite 100% WW bread. 

TxFarmer 100% WW Hokaido Milk Bread. An enriched WW loaf.

What a wonderful new toy to play with! Have some fun but any whole grain flour NEEDS to have a soak built in of any kind-autolyse,preferment,retard,etc.

Have some delicious fun!

Lee Ann, try Memo's brown bread posted here by Zolablue. Original version is 30% whole wheat, but it works with 50% wwf as well. It's a remarkable bread, unforgettable, a very good recipe for 2 loaves baked in 9"x5" pans. It can easily be doubled, of course.

This recipe is a combination of two other recipes and a happy accident, but it has turned out to be my favorite basic whole wheat recipe. It doesn’t last long at my house.  It is only 45% whole wheat, but you could probably modify it to suit your tastes.  It makes 2 large loaves.

INGREDIENTS

• Bread Flour - 500 g
• Whole Wheat Flour - 500g
• Water - 665 g
• Salt - 22g
• Instant Dried Yeast - 5g to 6g
• Honey - 42g
• 6 or 7 day old unfed starter - 200g

Total Dough:  1935 g (4.27 lbs)

*Starter is 100% hydration high protein white flour

1. -Combine flour in Cambro tub. Stir or shake to mix flours
2. -Put 42 g of honey in a large measuring cup. Add 665g water and stir well to combine. Pour into bowl of Bosch Universal.
3. -Add 5g to 6g of instand dried yeast to liquids. Let stand 5 to 10 minutes.
4. -Add 200g of 6 to 7 day old unfed starter to Bosch.  Mix starter into liquids.
5. -Add flour and mix 30 seconds until you get a shaggy mess.
6. -Cover and autolyse for 20 to 30 minutes.
7. -Sprinkle 22 g salt across the dough in the mixer bowl. 
8. -Knead for 6 minutes of speed 1 or 2,
9. -Put dough in 6 qt. Cambro tub.
10. -Bulk ferment at 70° to 76° room temperature until 1/4 inch below the 4 qt. line.  It usually takes 2 hours but could go up to 3-1/2 hours.
11. -When dough is ready, divide, shape, and put in loaf pans.  (I use the Lodge cast iron pans that are 4.5 x 8.3 x 2.75 and get a tall loaf.
12. -Proof in loaf pans for 45 minutes to 1 hour.
13. -Bake at 425° for 35 to 40 minutes until browned and internal temperature is 195°.

"Bread" by J Hamelman, is aimed primarily at commercial bakers.  Most of the formulas are given in metric and traditional units for 7 - 25 loaves, as well as a home batch of 2 loaves (in traditional units only; very annoying).  I usually work with the metric commercial formulas, divided by 10.

In any case, you should be able to get any batch size you like by scaling the formula by weight (strictly speaking, by scaling each ingredient by its percentage of the weight of the total flour).   So if a formula calls for 60% water, 2% salt, and 2% yeast, use as much flour as you like (I figure single loaves at 450g of flour) and get the weights of all the other ingredients from their percentages. 

Here are a bunch of formulas with percentages  Bread Formulas.  I mainly use the formulas from "Bread"  and "The Rye Baker".  I typically make one double loaf, which fits in the KA mixer and is enough for the two of us for a week.