❤️ 75% Whole Wheat Loaf ❤️ 100% Yogurt Sponge Method

We are going hiking this weekend, so I baked a high-percentage whole wheat loaf to make trail sandwiches. I ran out of my favorite Central Milling high-protein medium-grind whole wheat flour, so I picked up a bag of Bob's Red Mill Whole Wheat Flour at our local grocery store.

🍞Ingredients:

🎈Sponge (Chongzhong): Whole wheat flour 225g, bread flour 75g, thick plain yogurt 215g (hold back 25g and add gradually, as flour absorption and yogurt thickness vary), instant dry yeast 3g, sugar 10g.

🎈Main dough: Egg white 35g, sweetened condensed milk 10g, sugar 10g, heavy whipping cream 20g (add gradually as needed), instant dry yeast 1g, salt 3g, butter 25g.

🍞Instructions:

1️⃣The night before, mix all the sponge ingredients together. It will be a fairly stiff dough and does not need to be kneaded smooth; just bring it together into a rough ball. Ferment at room temperature for 1 hour, seal tightly, and refrigerate for 12 to 17 hours (Photo 4).

2️⃣The next day, tear the chilled sponge into small pieces so it blends easily with the main dough ingredients. Add all main dough ingredients except the butter and mix until it reaches the thick membrane stage (medium gluten development). Add the butter and mix until it reaches the full windowpane stage (thin, translucent membrane) (Photo 5).

3️⃣Divide the dough directly into three equal pieces, shape into tight balls (boules), and give them a 15-minute bench rest. Roll out, coil, and place into the pan (Photo 6).

4️⃣Place in a warm, humid spot for the second proof (final proof) until 80% full in the pan. Bake at 180°C for 36 minutes, tenting with aluminum foil after about 8 minutes. (Adjust temperature and time according to how your oven runs.)

5️⃣Remove from the oven, tap the pan sharply to release steam, unmold, and cool on a wire rack.

🔅Baker's Notes:

1. Because high-percentage whole wheat dough doesn't rise as tall as white bread flour, I use 300g of total flour for a 450g Pullman pan when making high-whole-wheat loaves. That gives a nicely filled, plump loaf.

2. Using a generous amount of yogurt transforms the coarse texture of whole wheat, making the crumb moist, tender, and soft.

3. Because the total dough weight is larger (300g flour instead of 250g), extend the baking time by a few extra minutes.

4. Comparing this Bob's Red Mill whole wheat flour to the Central Milling whole wheat flour I used previously, I personally prefer Central Milling. It has a nuttier wheat aroma, a wonderful medium-coarse granulation, and higher protein content that noticeably produces more feathery shred.