Description
The Approachable Loaf, crafted with 60-100% whole wheat flour, employs a hybrid fermentation technique and incorporates a touch of sweetness and fat to mellow the grains.
Ingredients
Units
Scale
Levain:
- 40g (scant 1/3 cup) all purpose flour
- 40g (2 Tbsp. + 2 tsp) water
- 5g (1 tsp.) sourdough starter
Final dough:
- 200 grams (60% loaf) or 235 grams (80% loaf) white whole wheat flour + more for sprinkling
- 90 grams (60% loaf) or 55 grams (80% loaf) all purpose flour
- 247g (~1 cup + 2 tsp.) water
- 7g (1.4 tsp) fine sea salt
- 2.6g (~3/4 tsp) instant yeast
- 23g (~ 3 1/2 tsp.) honey
- 17g (scant 1 Tbsp.) olive oil
- 80g levain (all of the above)
Instructions
Levain:
- The night before baking, mix levain ingredients until well incorporated. Cover and let rest 12-15 hours at room temperature.
Final Dough:
- Add all ingredients to the bowl of a stand mixer, holding back about 10-25% water. Mix on low for a few minutes to combine. Increase speed to medium low and knead until the gluten begins to develop some stretch, about 5 minutes. Slowly add in the remaining water and knead for another 5 minutes until the dough is well developed.
- Let the dough proof for about 90 minutes, folding after 45 minutes by bringing up the sides to the center all the way around.
- Shape into a loaf and place in a greased 8×4″ loaf pan. Let rise for 60-90 minutes until the dough has doubled and/or risen above the edge of the pan by about ¾-1 inch.
- Score if desired.
- Preheat oven to 425°F. Load the bread and reduce the temperature to 375°F. Bake for 35-40 minutes. (If browning too quickly, lower to 350°F.)
- Remove to wire rack to cool for 10 minutes, then remove from pan to finish cooling. Slice when completely cool.
Notes
Adapted from the WSU Bread Lab’s Approachable Loaf
- Category: Whole Wheat Sourdough Sandwich Bread