Whole Wheat Bread

INGREDIENTS: For Sour Dough 

– Flour: 500 gms

– Yeast: 2 gms

– Water: 850 ml

– Salt: 1 gm

INGREDIENTS: For Final Dough

– Sour dough: 225 gms

– Instant yeast: 5 gms

– Water: 300 ml

– flour: 100 gms

– Wholemeal: 400 gms

– Salt: 10 gms

METHOD: For Sour Dough

– Mix in the KitchenAid Stand Mixer on 1 speed for four minutes and let the mix ferment at room temperature for about 16 hours until it’s ripen.

METHOD: For Final Dough

– Mix on 1 speed in the KitchenAid Stand Mixer for about 6 minutes.

– Change to 2nd speed in the KitchenAid Stand Mixer and mix for additional 3 minutes.

– Dough temperature should be about 23°C to 24°C.

– Bulk ferment the mix for about 30 minutes.

– Divide the dough into 600 gm each and pre-shape into round balls.

– Rest the mix for 10 minutes.

– Place in the balls in a flour dusted basket.

– Final proof should be done for about 40 minutes at 28°C with 70% humidity.

– Give the gashes and then rest for 10 minutes before baking.

– Bake on a deck oven with steam at 240°C for about 35 to 40 minutes.

Recipe Developed & Created By Chef Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Ashish Bhasin

Executive Chef at Trident, Bandra Kurla

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