Whole wheat Sandwich Bread

I think you already know that baking is a science 

Even when you use the same amount of ingredients, the time and temperature can give you a different result. 

Well, this time I spend almost 2 weeks with this recipe, changing the time, temperature, and liquid amount before I get the whole wheat bread that I want. 

Because I want to use the slow ferment method to make this bread (anyway, it's 1 day, not the overnight method) as it gives the whole wheat more time to absorb the liquid. 

In the beginning, the loaves of bread that I got were only 2 types, haha, over-proofed and under-proofed. My family had to eat many loaves of whole wheat bread for the last 2 weeks, ^^"

Finally, I get the right timeline. 

The first rise is longer than the other recipe, I rise it for 2 hours at 30℃. Because of the rising time, we need to fold the dough after rising it for 1 hour to control the size of the air bubble, and it's the only extra step that we need for this recipe.

I make 2 loaves of this bread but I know that some of you may need a small recipe so I add the recipe for 1 loaf for you too. Ps. you can knead it by hand but I think using a stand mixer is easier for this one.

Whole wheat Sandwich Bread

1 loaf

180 g .................... Bread flour

80 g ..................... Whole wheat flour

Almost 1 tsp ......... Instant yeast  (2.3g)

5.5 g .................... Skim milk powder

21 g ..................... Granulated sugar

5.5 g ..................... Salt

190 g .................... Water

16 g ..................... Unsalted butter

2 loaves

360 g ................... Bread flour

160 g ................... Whole wheat flour

1 3/4 tsp .............. Instant yeast (4.5g) 

11 g ..................... Skim milk powder

42 g ..................... Granulated sugar

11 g ...................... Salt

380 g .................... Water

32 g ....................... Unsalted butter

Egg for brushing the dough

Butter for greasing the bowl and pans

Put the bread flour, whole wheat flour, skim milk powder, sugar, and yeast into a bowl of the stand mixer. Turn on at low speed and mix to combine.

Add the salt and mix to combine.

Pour the water into the bowl.

After adding the water, increase the speed (for Bosch universal plus I use speed 3). Knead for 8 minutes.

Or until it passed the windowpane test.

Add the butter.

Knead for 3 minutes more  (for Bosch universal plus I use speed 3).

Remove the dough from the bowl and roll it into a ball.

Brush a bowl with butter. Put the dough into the bowl, cover it, and let the dough rise for 1 hour.

Fold the dough. 

Cover it, and let the dough rise for 1 hour more.

If making 2 loaves of bread, after the dough is ready cut it into 2 equal pieces.

Roll each piece into a ball, cover it, and let them rest for 15 minutes.

Brush the pans with butter.

Roll the dough.

Fold the dough from both sides to the center.

Then roll into 15 x 22 cm.

Roll the dough tightly to form a cylinder.

Put the dough into the prepared pans, cover them, and let it rise for 50-60 minutes.

Before baking preheats an oven to 220℃.

Brush the top with egg.

Put into the oven, then lower the temperature to 200℃

Bake for 30 minutes.

If the top of the bread becomes brown, use only the lower heat or cover the top of the bread with foil.

Remove from the oven and tap the pan over the counter.

Remove from the pan and let the bread cool completely on a wire rack.

Whole wheat Sandwich Bread