This was an experiment that went very well and made a delicious bread. All purpose flour is great for making bread but it is lacking in the flavor department. So I let it slow ferment.
Whole Wheat flour is richer in taste and fiber but not very great in developing gluten. So I made this dough with only 66% of Whole Wheat.
On Day 1, I combined together
- 225 grams of All Purpose Flour
- 180 grams of Water.
- A pinch of yeast.
Mixed them into a shaggy dough and let it sit overnight on my kitchen counter. The next 24 hours day it spent in the fridge.
This slow fermenting does wonders to the development of flavor as the yeast grows very slowly.
Day 3, I let this preferment come to room temperature and made my final dough.
- All the preferment.
- 400 grams of Whole Wheat Flour.
- 30 grams of milk powder.
- 30 grams of powdered jaggery. You can substitute with white sugar or honey.
- 10 grams of salt.
- 7 grams of yeast.
- Tepid water. You start with 150 grams and add as you knead.
Made the dough and kneaded till it was nice and soft. Rubbed some oil and let it rest for two hours. It will double in size.
The combined weight was about 1100 grams. So I divided into two parts. Made 5 long ropes and my daughter shaped them into a Challah. I turned the Challah inwards because my oven is small.
When the second rise was done, put an egg wash and some seeds.
Baked at 180C in a preheated oven for 30 minutes.