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爱做面包的太阳花
May 18, 2021
ToastDirect
50% Whole Wheat Loaf ❤️ Single-Proof Direct Method
50%全麦吐司❤️一次发酵❤️直接法
Oven Temp
190°C / 374°F
Bake Time
30 min
Batch Yield
—
🍞 Formula & Measurements
- •Whole wheat flour 130g
- •Bread flour 130g
- •Heavy whipping cream 90g
- •Ice-cold milk 60g (flour absorption varies, so hold back 15g and add gradually)
- •Salt 3g
- •Sugar 20g
- •Instant dry yeast 3g
- •Butter 10g
Logging my very first bake with my new KitchenAid 8-quart stand mixer.
The whole wheat flour I used this time is King Arthur White Whole Wheat Flour, with a protein content of 12.2%.
🍞Ingredients:
Whole wheat flour 130g, bread flour 130g, 1 egg, heavy whipping cream 90g, ice-cold milk 60g (flour absorption varies, so hold back 15g and add gradually), salt 3g, sugar 20g, instant dry yeast 3g, butter 10g.
🍞Direct method, single-proof method.
Bake at 190°C for about 30 minutes (adjust according to how your oven runs).
I whipped up this loaf in a hurry just to test out the new stand mixer, and I am very pleased with the result.
💡 Baker's Q&A & Troubleshooting (3)
Distilled from Author's NotesQ:Seeing this makes me want to try baking another one!
A:Yes! This loaf is great for sandwiches, though it doesn't have much feathery shred. If you prefer a super shreddy crumb, I wouldn't recommend this one. Part of the reason is also that the whole wheat flour I used here has a relatively modest protein content.
Q:During the initial mix, do you hold back both the butter and the salt?
A:Add the salt at the beginning; only hold back the butter.
Q:Which brand of bread flour did you use?
A:Bob's Red Mill.
💬 Website Comments (0)
Curated reader Q&As and troubleshooting notes are listed above.
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