Bread is not a recipe you can blindly take and follow. There are simply too many variables and its very important that you understand the ratios and tweak them for your oven, bread pan, ingredient quality, ambient temperature and which side of the bed you got up from.
This ratio worked for my bread pan that needed exactly 750 grams of dough. In my first attempt I had 630 grams and that resulted in a good bread but it did not really rise the way it should have.
|Ingrediant||Baker’s Percentage||Weight in Grams|
|Whole Wheat Flour||100||360|
If you want to change the weight of the bread, simply take the weight you want and multiply it with the total percentage and divide by 100.
For example if your final dough should be 1,000 grams.
Then to get the weight of the flour, 1,000 * 208 / 100 = 492 grams.
Using that as your base, calculate the values for all the other ingredients. So water would be 58% of 492 grams i.e. 285 grams.
Once you have the correct values for all the ingredients, combine them. Leave them for about 20-30 minutes before you start kneading. This allows all the wheat to get moist and softens the barn in it. Knead till its a soft and pliable dough. This took me a good 15 minutes.
Since the weather has gotten quite cool in my city, the first rise took over 2 hours. Shaped into a bread loaf and let it complete its second rise. This took about 90 minutes. An olive oil wash gives a nice crust.
In a preheated oven at 180C for 35 minutes. Rub a little butter on the crust of the hot bread as soon as its out of the oven.
Remove from the bread tin and let the bread completely cool before you slice it.