'retarding' and 'softening' white whole wheat for a bread machine Rx
I make decent toasting and sandwich bread in my plain vanilla sunbeam 'ElCheapo' bread machine
the Rx is about 200 gms White Whole Wheat, 300 gms White Bread Flour ( TJ's is fine for me )
water 296 gms salt and instant yeast ( SAF from KAF ) and vital wheat gluten.
Ive tried to use the machine to mix the dough, let rise, then place in a plastic sealed bucket and leave in the refirg overnight to
ripen a bit. then back in the machine to warm and rise. i dont get enough rise and the top of the dough dries out no mater how
i try to cover and seal the baking container.
Im looking for a bit more flavor, a touch of sour, but not much more work for now.
is the dough to 'acid' in the Am for an additional rise ? would adding a bit of fresh inst yeast while the dough warms and rises help ?
should I just add all or part of the water to just the white whole wheat portion w all or part of the yeast, knead, cover and leave out on the counter and then add the 'rest' of the Rx and place in the mixing 'chamber' and start the full cycle in the AM ?
your thoughts and experience would be much appreciated.
Im looking for a bit more 'flavor' a bit more rise in the final loaf.
right now its quite a decent loaf for toast and sandwich w decent flavor and crumb after the 'regular' 3 hour