This dough bread is made with brown flour and caraway seeds. No thoughtful combination, but rather what I had in the kitchen drawer. To always support something crunchy in the bread (in the form of nuts or seeds) I always think is good.Not only does it provide some resistance but it also gives a new flavor.
INGREDIENTS:
Bread flour 5.19 kg
Medium rye flour1.62 kg
Instant dry yeast 43 g
Water 4.41 L
Sugar 128 g
Salt149 g
Vegetable oil 128 g
Molasses, unsulfured 128 g
Caraway seeds 85 g
PREP:
- Combine the flours and yeast. Add the water, sugar, salt, oil, and molasses to the mixer and then add the flour and yeast. Mix on low speed with the dough hook attachment for 4 minutes and on medium speed for 3 minutes. The dough should be firm but elastic. Blend in the caraway seeds. Mix to the intense stage of gluten development.
- Bulk ferment the dough until nearly doubled, about 45 minutes.
- Grease eight 3-lb/1.36-kg Pullman loaf pans and lids generously. Divide the dough into pieces 2 lb 8 oz/1.34 kg each. Preshape the dough into large rounds (for preshaping instructions, see page 109). Let the dough rest, covered, until relaxed, 15 to 20 minutes. (Reminder: When making mul- tiple loaves, work sequentially, starting with the first piece of dough you divided and rounded.)
- Place the dough lengthwise with the seam side up. Press lightly with your fingertips to stretch it into a rectangle 8 in/20 cm long, using as little flour as possible. Fold the top edge of the dough down to the center of the dough, pressing lightly with your fingertips to tighten the dough.
- Fold the dough lengthwise in half and use the heel of your hand to seal the two edges to- gether, keeping the seam straight. Roll the dough under your palms into a cylinder 10 in/25 cm long, keeping the pressure even and holding your hands flat and parallel to the work surface to create a smooth, even loaf.
- Let the dough rest, covered, until relaxed, 15 to 20 minutes.
- Turn the dough seam side up and position it so that a long side is parallel to the edge of the work surface. Work the dough lightly with your fingertips to release some of the gas, then gently stretch it into a rectangle 16 in/41 cm long and 2H in/6 cm wide. Fold 1 in/3 cm of each short end in toward the center of the dough. Fold the long sides into the center, overlapping them slightly, and use the heel of your hand to seal the two edges together, keeping the seam straight. Fold the dough lengthwise in half and use your fingertips to seal the edges together, keeping the seam straight.
- Roll the dough under your palms into a cylinder 18 in/46 cm long, keeping the pressure even and holding your hands flat and parallel to the work surface to create a smooth, even loaf. Push the ends of the loaf toward the center until the cylinder is 16 in/41 cm long. Place the dough seam side down in the greased loaf pans. The dough will spring back on itself slightly and fit snugly in the pan. Proof uncovered until the pans are three-quarters full and the dough springs back slowly to the touch, about 1 hour.
- Place the oiled lids on the pans and bake at 400° to 375°F/204° to 191°C for 35 minutes, or to an internal temperature of 205°F/96°C. Remove from the pans immediately and cool on wire racks.
