100% Wheat Bread Recipe – 3

To make the Poolish:
Mix the water and 1/8 teaspoon yeast, then add the flour, stirring till the flour is fully incorporated. Cover and let rest at room temperature for about 8 to 12 hours; the starter will be bubbly.
or
To Make the Levain:
Mix 50 grams ripe starter with 200 grams wheat flour and water and set aside till it peaks. (My levain peaks at around 5 to 6 Hours)

To prepare the tangzhong /water roux.
Mix together the 75 grams flour with the 250 ml of water in a small saucepan.
Heat mixture over low flame continuously stirring until it thickens enough, till your stirring leaves marks on the surface, with a texture of glue. Remove from heat immediately and scrape into another cool bowl.
Cover the bowl with plastic wrap or a wet towel to prevent it from drying on the surface and let it cool to room temperature.

Peel the potato, and slice it into small cubes. Add just enough water to cover the potato and cook till it is soft. Remove from heat, drain off the excess water (save the drained juices for the bread) and squash in though a large sieve, ensuring that there is no chunks. Set it aside to cool.
Mix together all the dry ingredients, Flour, Flax seeds powder, Milk Powder, Sugar (except salt) and set aside.
In a large mixing bowl add cooled tangzhong, Poolish or Levain, mashed potato and balance water, mix gently.
Make a well in the center of the flour mix, and add the wet mix, and just combine it together, so that there is no dry lump. Set aside covered for 30 minutes (Autolyse).
Then add Instant yeast and give a gentle kneading, followed by the addition of salt and butter or olive oil.
Transfer this to a lightly floured work table, knead gently for 10 minutes (lift, spread and throw or stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough also.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
Gently deflate the dough, to shape the bread loaf, take the dough and just spread into a rectangular shape with a rolling pin. Roll up tightly into a log. Place the bread dough in lightly greased loaf pans with the seam area at bottom.
Cover with a wet cloth, and let the dough rise for 30 to 45 minutes (preferably warm place), or till it has doubled.
15 Minutes before the bake, pre heat the oven at 200 C.
Just before baking, brush the loaf with little milk or melted butter or egg wash.
Bake in a preheated oven at 200 C, for first 10 minutes, reduce to 180 C for next 35 to 40 minutes. Remove the bread from the oven, and turn it out onto a rack to cool.
When completely cooled, wrap in plastic, and store at room temperature. Slice the loaf only after cooling.
I bet these tastes much better than the store bought ones, the aroma that fills the house when you bake these, will make you bake it again and again, in fact no more bakery breads.
I made 2 X 750 grams loaves and 8 X 100 grams buns with this recipe quantity.
Happy bread making…..

Note 1: Water required may vary, Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates. You can add 2 eggs, and use 100 grams lesser waster to this recipe.
Note 2: Baking time could vary from different ovens.
Note 3: The dough may seem very sticky, but after kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Note 4: You can brush with egg wash for getting a golden colour for the crown.
Note 5: If the crown of the loaf is getting too much browned, cover with a baking sheet after 25 to 30 minutes.

Note 6: You can reduce Yeast by half and do overnight proofing in refrigerator.