Re: salty bread

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From: Bryanna (NewVeggies.vegsource.com)
Subject: Re: salty bread
Date: January 19, 2008 at 9:42 pm PST

In Reply to: salty bread posted by frances on January 19, 2008 at 2:31 pm:

Proofing yeast does not effect the flavor. You usually don't proof with the ABM. TOO MUCH yeast can adversely effect the flavor. More is not better. ABM breads do not always translate well to oven baking and vice versa.

Salt is necessary to check the action of the yeast so that the bread rises more slowly, allowing time for enzymes to "ripen" the bread and give it better flavor and texture. I use about 1 Tbs. salt for a batch using 6-7 cups flour.

Here is my basic wholewheat recipe (photos below):

BRYANNA'S BASIC TENDER 100% WHOLEWHEAT BREAD

(You can double this recipe to make 4 loaves, but DO NOT double the yeast!)

IMPORTANT NOTE! Before making this recipe, get an inexpensive oven thermometer and test the heat of your oven. Many ovens are as much as 100° off, even new ones! If it is seriously off, have it calibrated by someone from a company that sells and fixes stoves and ovens. Otherwise, you may have to adjust the temperature up or down when you bake.

I have been making this recipe for many, many years, but it has been perfected using my husband's unique baking technique, which makes a moist bread with a nice crust. This bread has at least one nice, long rise, which is the secret to making bread that has good flavor without using lots of sweeteners and fats. DO NOT cut corners on the time and try to use more yeast instead! Your bread will suffer.

2 3/4 cups very warm potato cooking water
OR warm water water plus 1/4 c. instant potato flakes (you can get the organic variety)

1 Tbs sweetener of choice (I use organic sugar)

1 1/2 tsp. (1/2 Tbs.) dry active baking yeast (please DO NOT increase this amount!) OR 1 tsp. instant yeast

1/4 cup ground golden flax (optional)

1 Tbs sea salt (please DO NOT reduce this amount or leave out-- salt is important to regulate rising, as well as for taste)

2 Tbs oil

6-7 cups fresh wholewheat flour (4 1/2 c. hard wheat kernels [red or white varieties] will mill into just about this amount of flour)

OPTIONAL: raw sesame seeds to sprinkle on the bottom of the pan

NOTE: Why use potato water? Well, for one thing, it's a good use of water from cooking potatoes. But, seriously, the potato seems to help make 100% wholewheat bread nice and light-- I'm not sure why.

TO MAKE THE BREAD:
Dissolve the yeast in the potato water, along with the sweetener (I do this right in the bowl of my Bosch mixer). When bubbly, mix with the remaining ingredients, using a large bowl (or bowl of a heavy-duty mixer), including about 4 c. of the flour.

When that is well mixed, mix or knead in 2 more cups of the remaining flour. If the dough is too sticky, add the remaining 1 cup, a little at a time, but aim for a moist dough. I usually use the whole 7 cups, but the amount sometimes depends on the weather or the flour itself.

Knead in a heavy-duty mixer with a dough-hook (such as a Bosch) or by hand 10 minutes. (If kneading by hand, use as little flour as possible. Use a little oil on your hands and the kneading surface, if necessary. This prevents the addition of too much flour during kneading, which will make a dry dough.)

A two-loaf batch such as this one can be risen right in the Bosch bowl, with the cover on. However, you can transfer it to a large oiled bowl, oil the top, cover with plastic wrap (or place the whole bowl inside of a new small white bin-liner-bag and twist-tie it, leaving room for rising), and let rise for about 1 and 1/2 to 2 hours on the counter at normal room temperature (I prefer 2 hours to activate the enzymes which make bread taste good, and improve texture).

Shape into 2 even loaves and place in (greased, if necessary) 8-8 1/2" x 4 1/2" loaf pans. (If you like, sprinkle the bottoms of the pan first with a few raw sesame seeds. My husband always does this and it lends a little extra something to the flavor!)

Cover the loaves loosely (I place the pans inside of a new small white bin-liner-bag and twist-tie it, leaving room for rising) and let rise about 30-45 minutes, or until well-rounded over the tops of the pans.

After about 15 minutes of rising, preheat oven to 480 degrees F with convection, 500 degrees F without.

Just before baking, slash the loaves with a razor blade (see photo above), and spray the loaves with water from a pump-sprayer (this helps you get a nice "oven-spring"). Place the loaves in the middle of the oven, and bake for 5 minutes. IMMEDIATELY LOWER HEAT TO 400 degrees F with convection, 410 degrees without (if you are baking 4 loaves at once, make the temperature 410 degrees F with convection, 425 degrees without), and bake for about 20-25 minutes (I baked them 20 minutes), or until golden brown and hollow-sounding when tapped on the bottom.

If your oven heat is uneven, switch the loaves around to different positions after the first 10 minutes at the lower temperature. Remove the loaves from pans immediately and cool on racks before slicing.

Servings: 36/ 3/8"-thick slices
Yield: 2 loaves

Nutrition Facts
Nutrition (per slice): 93.7 calories; 14% calories from fat; 1.5g total fat; 0.0mg cholesterol; 190.3mg sodium; 108.3mg potassium; 18.0gcarbohydrates; 3.2g fiber; 0.5g sugar; 14.8g net carbs; 3.5g protein; 1.4 points.

Dough risen right in the Bosch bowl (2 loaves):