Wholemeal Bread

Ingredients
Group A
300g bread flour
19g castor sugar
6g yeast
(4g crusty improver for rapid fermentation. Directions/information to follow here)

Group B
75g wholemeal flour
244g water

Group C
7g salt
19g unsalted butter

Directions

• beat Group A at low speed for 1min
• add Group B and beat at low speed for 2min
• add in Group C beat for 1min at low speed and 6min on medium speed
• dough is more sticky than French loaf and there would be a flapping sound when it is ready/done
• check for thin membrane and shiny dough (final temp should be between 28-30°C)
• rounding rest for 1hour floor time
• scale accordingly but do not round (clean up the dough... tuck in small cuts of dough)
• (eg. baguette - 150g, 2x cobb - 100g, 2x batard - 225g)
• rest for another 10min
• dough will be a bit sticky... do not use oil. Wet hand with water to handle dough
• shape and rest for 45mins depend on surrounding time
• touch up - to coat bread in german oats or mixed nuts etc, carefully roll dough on wet towel then coat with toppings and make sure to put the folded side back down on the tray
• mist the dough before baking in the oven for 25-30mins at 200°C
• remember to leave a bowl of ice in the oven to achieve a more crusty bread

Foodnote
I love this artisan wholemeal bread. Can't wait to get my baguette tray to make plain and wholemeal baguettes. This is another class that I look forward to. Now I am happy that I have the knowledge to make it myself.

I have not practiced making bread for a long time... so when I tried this, it is not up to expectation. The dough is supposed to be soft but mine looks like a mess urrgghh. The outcome looks fine taste good but there is still room for improvement. Going to try and try again...