Wholemeal Bread

Steps

Yudane

1. boil up Water 100 ml
2. add Wholegrain Wheat Flour 40 g
3. mix until combined
4. rest 10 min

Mixing

1. mix Water 335 ml warm Yeast 15 ml fresh
2. rest until it foams
3. add Yudane
4. add White Bread Flour (BL80) 160 g or Flour (BL55) 160 g
5. add Wholegrain Wheat Flour 380 g
6. add Wheat Gluten 20 g or White Bread Flour (BL80) 20 g or Flour (BL55) 20 g
7. add Salt 16 g Butter 15 g

Kneading

1. knead Dough with kneading machine 10 min approx until dough comes together medium-soft, not too sticky
2. take kneading board
3. sprinkle with Flour 10 g
4. put on it Dough
5. knead a little bit
6. rest 45 min covered
7. take kneading board
8. sprinkle with Flour 10 g
9. form Dough tucking the edges underneath until tight and round
10. rest 5 min on kneading board with tucked edges on top covered
11. put Dough kneading board
12. flatten a little bit
13. fold lengthwise, in half
14. flatten a little bit
15. fold lengthwise, in half
16. flatten a little bit
17. fold lengthwise, in half closing edges
18. form Bread
19. put baking paper in baking tray
20. put on it Dough rest 25 min in warm place longer if cool covered with kitchen cloth
21. remove kitchen cloth
22. score on top
23. sprinkle with Water 1 little bit

Baking

1. put Water 200 ml in small pot
2. put in oven (convection) bottom for steam to prevent the cracking of the top
3. put Bread in oven (convection)
4. bake 230 °C 30 min in oven (convection) preheated covered
5. remove Water in small pot
6. bake 200 °C 20 min approx until done in oven (convection) uncovered