In a medium sized bowl stir the flour with the yeast and salt. Make a well in the center of the dry ingredients and pour in the water.
With a plastic scraper or wooden spoon, work the flour into the liquid, until
all the flour has been moistened.
Then lightly oil a medium sized bowl.
Place the dough into the bowl and flip it over so the top of the dough has
a light coating of oil. Cover with plastic wrap and let it sit (ferment) at room
temperature for one hour. Then place in the refrigerator overnight (about 12
Light Wheat Sandwich Bread: In
a large bowl, stir the flours with the yeast, salt, sugar, and dried milk powder.
Remove the Pre-ferment from the refrigerator and cut it into small chunks. Pour
the cold water into the bowl of your electric mixer, fitted with the dough hook.
Then add the Pre-ferment and the flour mixture. Knead the dough on 1st speed for
five minutes. Increase your mixer speed to 2nd speed and continue to knead the
dough for about 4-6 minutes or until the dough cleans the bowl and is smooth,
elastic, and not very sticky. Add the butter and continue to knead the dough, on
2nd speed, for another 3-4 minutes or until the dough cleans the bowl
and is smooth and elastic and a little sticky.
Place your dough in a large
bowl that has been lightly oiled. Turn the dough once so
the top of the dough has a light coating of oil (this prevents a crust from
forming on the top of the dough). Cover with plastic wrap and let rise at room
temperature (about 75 degree F) (24 degree C) until doubled in size
(approximately 2 hours).
You will need a 8 1/2 x 4 1/2 x
inch (21.5 x 11.5 x 10 cm) loaf pan. Lightly grease the pan with a flavorless
oil or spray with a non stick vegetable spray.
Turn out your
dough onto a lightly floured surface. You want the top of the dough to now be on
the bottom. Lightly flour the top of your dough and with the palms of your hands
flatten the dough slightly to break any large air bubbles. Form the dough into a
rectangle. Take the short edge of the rectangle and fold the dough lengthwise
into thirds, like you're folding a letter. Make sure the edges of the dough are
straight and even. Next, we need to shape the dough into a log shape. Take the
top edge of the dough and fold it into the center and seal. Again, take the top
edge of the dough and fold it over to the edge of the dough and seal. (See video
for demonstration.) Turn the
dough so the seal is now underneath. Then with the palms of your hands, gently
roll the dough back and forth until it's the length of your loaf pan. Place the
log of dough into your pan, seam side down. (The dough should fill the pan about
two thirds full.) Cover pan with plastic wrap that has been lightly oiled, or
spray with a non stick vegetable spray, and let proof at room temperature for 1
- 1 1/2 hours or until the dough rises about 1 inch (2.5 cm) above the rim of your
loaf pan. (If you lightly press into the dough, your finger will leave a slight
indentation.) (If the dough starts to mushroom over the sides of the pan bake
preheat your oven to 350 degree F (180 degree C).
When your bread
is ready to bake, remove the plastic wrap and bake for about 35 -
45 minutes or until your bread is golden brown. About halfway through
baking turn your pan front to back to promote even baking. If you tap the bread
it will sound hollow. Remove from oven and place on a wire rack to cool for a
couple of minutes. (Using a probe thermometer the internal temperature of the
bread should read between 195 - 200 F (91 - 93 C). Then remove the bread from
the pan, placing the bread top side up on a wire rack. If a soft crust is
desired, brush the top of the bread with melted butter. Let cool completely
before serving. This bread can be stored in an airtight bag for about three days
or it can be frozen for a couple of months.
Makes 1 loaf of Light Wheat Sandwich