I follow the steps outlined in the Poolish starter and then add these ingredients to make the dough.
5 t gluten flour
2 1/2 tablespoons vegetable oil*
1/3 cup honey
2 teaspoons salt
1 1/2 cups whole wheat flour
3 cups unbleached flour (plus 1 cup additional flour in order to roll out the dough to the correct consistency)
1 1/2 cups warm (110F) water
1 teaspoon Caraway Seeds (optional) June 26, 2010 – testing amount
To save time:
I put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in a Ziploc bag.
My cooking instructions
– Put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in small bowl separate from poolish; getting it ready to add to the poolish mixture when it is ready.
– Put 2 1/2 tablespoons vegetable oil, 1/3 cup honey, and 1 1/2 cup 110F water in measuring cup to add to the poolish/flour mixture.
– Add up to 4 cups of unbleached flour to the poolish/flour/water mixture so dough is the correct consistency.
– Perform a window pane test to ensure the dough has formed enough gluten.
– Place dough into a large greased pot, spray the top of the dough with oil (so the dough doesn’t dry out) and cover with lid.
– Let dough rise for 1 to 1 1/2 hours until double in size.
– When you think enough time has passed, pull the lid off and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it’s not ready yet. Put the lid back on and go do something else for a while. Check it again later. If it’s the last answer you’re ready to shape the dough
– When the dough is ready to be shaped, prepare the pan by spraying the bottom and sides with oil.
– Remove the dough and proportion it out.
Bread – 2 portions
Hamburger buns – 12 portions
Dinner rolls – 24 portions
Rolls – 16 portions
– Use hands to roll the dough into a ball. Watch this video for an excellent demonstration that shows how to do this. I use this technique for all the different shapes of bread I want to bake.
– Place in oiled pan(s) and spray top of dough, again, so the dough doesn’t dry out when it is going through its final rise. Cover with cloth. This rise will take an hour or less, depending on how warm the room is. The dough should come at least an inch above the top of the pans before you put them in the oven. A finger poke is still a good way to decide if the dough is ready, but in this case you want the hole to fill in slightly. When it fills in slightly so the yeast will have good action in the oven for a final push.
– Turn your oven on to 350 degrees and wait for the oven to warm up.
Bake for:
Bread – 40 minutes and internal temperature is 200 – 205 degrees.
Hamburger buns – 30 minutes and internal temperature is 200 degrees
Dinner rolls – 24 portions
Rolls – 16 portions
To ensure they are ready, insert a thermometer and the internal temperature of the bread should be 197 – 205 degrees. If so, remove the dough from the oven and the pan and let cool on rack. So far, it has taken approximately 40 minutes to bake the bread and hamburger buns and the internal dough temperature reads 197 – 205 degrees.
– Cool for at least one hour before slicing. If you slice it before the dough has cooled enough, the dough will mush down permanently and won’t be appealing.
Finally finished adding the instructions for making the bread. I haven’t proofed them yet to ensure they are completely accurate so be cautious when using this recipe as it may not be entirely complete. Thanks!
Herb flavoured:
Herb Combo 1 2nd favourite:
½ t Ginger
2 t Thyme
2 t Savory
2 t Rosemary
Herb Combo 2, Italian:
1 t Basil
½ t Thyme
2 t Parsley
1 t Oregano
Herb Combo 3, favourite:
1 t Celery seeds
1 t ground Caraway seeds
1 teaspoon ground Dill or Dill seeds
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