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The Approachable Loaf

100% Whole Grain

Dough Yield: 2.000 kg
Pre-fermented whole wheat flour = 12 %
Whole Wheat Levain 16 hours Bakers %
Total 0.240 kg 202.0 %
Whole Wheat Flour 0.119 kg 100.0 %
Water 0.119 kg 100.0 %
Starter 0.003 kg 2.00 %
Final Dough Bakers %
Total 2.000 kg 229.8 %
Whole Wheat Flour 0.870 kg 100.0 %
Water 0.742 kg 85.2 %
Salt 0.019 kg 2.2 %
Instant Yeast 0.008 kg 0.9 %
Honey 0.069 kg 8.0 %
Olive Oil 0.052 kg 6.0 %
Levain 0.240 kg 27.6 %
Overall Formula Bakers %
Total 2.000 kg 202.22 %
Whole Wheat Flour 0.989 kg 100.00 %
Water 0.860 kg 87.00 %
Salt 0.019 kg 1.90 %
Instant Yeast 0.008 kg 0.80 %
Honey 0.069 kg 7.00 %
Olive Oil 0.052 kg 5.25 %
Starter 0.003 kg 0.027 %

Method

Levain

  1. Mix ingredients until well incorporated. Cover and let rest 12-15 hours at room temperature.

Final Dough

  1. Add all ingredients to the bowl, holding back about 10% water.
  2. Mix 3 minutes in first speed.
  3. Mix 4-6 minutes in second speed, adding water after some development.
  4. Full development.
  5. Desired dough temperature: 74-80°F
  6. Bulk fermentation: 1 hour
  7. 1 fold at 30 minutes.
  8. Divide at 1000g for 9″ × 5″ pan.
  9. Rest 30 minutes
  10. Shape and proof in greased loaf pans.
  11. Final proof: 60-90 minutes at room temperature.
  12. Score if desired.
  13. Preheat oven to 425°F. Load and drop to 375°F. Bake for 40-45 minutes. (If browning too quickly, lower to 350°F.)