Monday, August 25, 2014

Multigrain Sandwich Batard

 

 

Recipe source: Cook’s Illustrated Multigrain Sandwich Bread

Instead of using a loaf pan, I just shaped it into a batard.  I also increased the amount of whole wheat flour and used a bit of vital gluten.  The adjusted recipe:

  • 3 1/8 oz. hot cereal
  • 10 oz. boiling water
  • 6 3/4 oz. bread flour
  • 4 oz. whole wheat flour
  • 1 tsp vital wheat gluten
  • 2 1/2 Tbsp honey
  • 2 Tbsp butter, melted
  • 1 1/4 tsp yeast
  • 1/2 Tbsp salt
  • 3/8 cup sunflower and pumpkin seeds

Ratio of vital gluten :  2 to 3 cups (10 to 15oz) of whole wheat flour to 1 Tbsp

Shaping:  Form a batard of 10.5’ x 4.5’

Result:  No problem rising.  Bread is soft and yummy but a little bit sweeter this time because of more honey.  Should reduce honey back to 2 Tbsp next time

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