Wholemeal with a flying sponge
This recipe uses a flying sponge to produce a lighter wholemeal loaf.
Flying sponge
Ingredients
Wholemeal flour 100gr
Fresh yeast 10gr
Water 150gr
Method
Place the ingredient in a bowl and cream together. Set to one side for 45 mins, or until it drops, then ....
Wholemeal loaf
Ingredients
Wholemeal flour 400gr
Salt 10gr
Sponge as above 260gr
Water 210gr
Method
Add the flying sponge to the ingredients and develop to a full silky soft dough. The softer you can handle, the better it will be, as the bran can still take on moisture through the fermentation process.
Finished dough temperature should be warm - 25°C to 28°C if you want to get technical, but warm should be fine.
Cover and allow it to have a one hour bulk fermentation.
After the bulk fermentation, knock back the dough and form the shape you like. Allow another 20 mins intermediate proof before giving it its final mould.
The final proof will be about 35 to 50 mins - if your dough is happy always take it slightly under proved.
Every oven will be different but a good guide for the baking temperature would be 220°C to 230°C. It should be ready in 30-35 mins, according to personal taste.
HINT: If you want it to be even lighter, set the flying sponge with white flour.
Added by: tom