Culinary Institute of America

Whole Wheat Lean Bread

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Preparation info
  • Makes

    8 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. Combine the flours and yeast. Add the water and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 3 minutes and on medium speed for 3 minutes. The dough should be soft but with sufficient gluten development. Mix to the improved stage of gluten development.
  2. Bulk ferment the dough until nearly doubled, about 30 m