Tuesday, March 17, 2009
３５％ Whole Wheat Sandwich Bread (Japanese natural yeast)
My favorite Japanese natural yeast was usen in this bread.
I baked 2 loaves from 400g white bread flour and 200g whole wheat flour.
Let the dough rise for 4 hours at toom temperature and let it rest in the refrigerator for 3-4 hours.
Devide the dough into 6 and take bench time for 1 hour at the room temperature.
Put 3 round doughs into each loaf pan and take the last rise until the top of the dough
exceeds the highest edge of the pan.