Okay. I need some help here. Can someone make this and tell me what you think? I think that the method plus the ingredients are what gives me the bread, but I need a confirmed second opinion that it's good.
What we're going for here is a 100% sandwich wheat bread that isn't too heavy, is soft enough for peanut butter, and my 2 year old won't turn her nose up at. She likes white breads, loves sourdough and light rye, but she's stuck on this no whole grain thing.
I'll put the ingredients as I used them and then the baker's percentages (roughly) next to them. It's enough for one 8.5x4.5 loaf and a few rolls, so the entire recipe would probably work in a slightly larger pan.
A couple things to keep in mind. I use instant yeast here. Also, my kitchen temperature is about 68-70 degrees. My milk was cold from the fridge and my water was room temperature and bottled. My butter was half melted, half not. None of this was completely scientific. Had it been, I would've been able to calculate for 500g of flour instead of 550g.
200g (36%) whole wheat flour (KA or other finely milled)
115g (21%) white whole wheat (KA or other finely milled)
35g (6%) gluten flour (I used Arrowhead Mills)
260g (47%) milk (I used 1%)
Mix together all ingredients so that the flours are thoroughly moistened and set aside for at least an hour at room temperature.
200g (37%) whole wheat flour
150g (27%) water
5g (1%) instant yeast
Mix together all ingredients in a separate bowl from above and set aside for an hour or so, also at room temperature.
50g (9%) butter
75g (14%) honey
12g (2%) salt
25g (5%) milk
Break up both the soaker and biga into small pieces and put in the bowl of a stand mixer. Add the butter, honey, salt, and milk into the middle of the pieces and turn the machine on low until they are starting to become incorporated into the dough and the dough itself is starting to stick a bit more to the dough hook. Once it starts to become dough, move up to medium-low speed (3 on my KA Pro) and go for about 4 minutes. It doesn't really take too long to become a nice dough due to the long autolyse that all the flour got.
I did 2 letter folds (pat or stretch out dough and fold in thirds like a letter, both top to bottom and left to right) at 30 minute intervals through the bulk fermentation, which takes about 2 hours. After the second fold let the dough completely double in size before moving on.
Once fermented, split the dough into enough for a loaf (750g or so is what I used) and a few rolls (I did one long free form batard). Proof until almost double, or about an hour. Score or not, brush with butter or not, and then bake in a 350 degree oven for 30 minutes (your rolls should probably be done now), then turn the oven down to 325 degrees and bake for another 10 or so minutes.