Quote:
Originally Posted by Boondocker
umm post the recipe?
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This batch I used 4 cups room temp water,
4 tablespoons bottled dry yeast,
7 cups stone ground wheat flour,
about 1/2 cup molasses,
1 1/2 teaspoon salt,
1/2 cup wheat gluten,
maybe 2 cups white bread flour,
I add more white flour if needed to make dough pick up,
a glug of fresh garlic juice,
a teaspoon of caraway seed,
two 8 ounce boxes of chopped dates,
I develop the dough after it picks up clean on a Kitchenaid 6 quart mixer with a spiral dough hook.
This is too big a batch for a 5 quart mixer.
I have two ovens and I pre-heat one that I use as a proof box to 100 degrees, and use that to initially rest the dough until it doubles in volume.
When the dough is doubled I divide it and form the loaves and then to pans sprayed with Pam cooking spray.
The pans go back into the 100 degree oven. I just proof the loaves until they raise up a little but not a lot. They maybe come up an inch and a half.
I have the other oven pre-heated to 375 and I baked this batch 25 minutes at 375 and another 10 at 350. It depends on the oven. I know my setup well from baking once or twice a week all winter. This is a heavy bread. The dough is taken young and the proof is short. Today it was nice and warm in here and the initial rest was maybe 45 minutes and the proof in the pans was maybe 15 minutes. It's all relevant. Almost never exactly the same twice. If I want to speed it up a bit, I add a teaspoon of white granulated sugar with the yeast.
Gary
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