Pullman Loaf Practice #34: Healthy, Low-Calorie, Soft & Feathery 60% Whole Wheat Loaf

This loaf is super soft with a feathery shred, even with 60% whole wheat flour. I think there are three reasons for this: 1. A generous amount of yogurt. 2. The sponge method. 3. My whole wheat flour has a high protein content of 14%.

🎈Ingredients:

🔅Sponge (Chongzhong) ingredients: Whole wheat flour 180g, bread flour 120g, instant dry yeast 4g, thick yogurt 188g (if your yogurt is thin, hold back 30g and add gradually), milk 80g (flour absorption varies, so hold back 10g and add slowly).

🔅Main dough: Heavy whipping cream 25g (added to improve texture since the whole wheat ratio is high, or replace with 10-15g water if you don't have it), milk 10g, sugar 20g, salt 4g, instant dry yeast 1g, butter 20g.

🎈Method:

1️⃣Mix all the sponge ingredients into a dough ball and refrigerate overnight. (Yogurt thickness and whole wheat flour absorption vary a lot, so always hold back some liquid and add it gradually).

2️⃣The next day, take out the sponge and mix it with all main dough ingredients except butter until well combined. Mix until it reaches the thick membrane stage, then add butter and mix until it reaches the full windowpane stage.

3️⃣Proof until doubled in size.

4️⃣Divide into 3 equal pieces, roll out, coil, and place in the pan. Proof in a warm, humid environment until 80% full in the pan.

5️⃣Bake at 175°C for about 35 minutes.

6️⃣Tap the pan on the counter, unmold, and cool on a wire rack.