Hey, thanks, Smithy. It's based on a Delia Smith recipe (she credits Doris Grant), and I've adjusted some as I've gone along. Further back in the Bread Topic I've posted it as I baked it in a 1lb tin (with a pound and a half of flour). This time I've used a new "2-kin" tin for the first time - a bit bigger than a 2lb tin, I think - and done as below:
1kg Tomizawa wholewheat flour
2/3 hydration i.e. 667ml water
1tsp Saf Instant yeast
Mix, form into a rectangle, fold a third over past the middle, then the other third on top, and lay in the well-buttered tin, fold-up (ETA: this time I floured the tin, too - well, it being new and all). I gave it a slow-ish rise at a room temperature of15C or so - about 4 hours (one good thing with wholewheat flour is how good a flavour you get even with a quicker rise than this), with an oiled sheet of plastic (read: plastic bag) over the top of the tin. In the event, the top stayed below the plastic - I could leave out the oil if I did everything else the same again. Volume was about double-and-a-half, if that makes sense. The sugar's just for a kick-start for the yeast, it's not strictly necessary if you're not in a hurry.
Until now I'd always mixed with a wooden spoon, but this time I just plunged my hands in and went at it. Very satisfying, but if you've much hair on your arms you want to wash the dough out sooner rather than later.
Sprinkle with flour and bake at 190C (375F) for 40mins in the tin, then a further 10 upside-down on a rack. My last note says "Good!". I do love this bread.
This particular flour is 13.5% gluten, from Canada, so thanks for that, too.
Edited by Blether, 12 April 2014 - 04:16 PM.