whole wheat and oatmeal bread

RECIPE:

SPONGE

200 GRAMS WHOLE WHEAT FLOUR
300 GRAMS BREAD FLOUR OR ALL PURPOSE FLOUR
1/4 TEASPOON INSTANT YEAST OR ACTIVE DRY YEAST (BLOOM FIRST BEFORE USING WITH)
500 GRAMS WATER, ROOM TEMPERATURE

Mix together in a large bowl with lid until ingredients are well blended. Cover and let sit or ferment overnight, at least 10-12 hours. The sponge will triple in size, will have a pleasant light soury smell, do not be put off, you need this especially if you are using a stand mixer or manual mixing.

Dough stage

500 grams bread flour
100 grams brown sugar, you can use 50 grams
15 grams instant yeast
17 grams salt
30 grams butter or canola oil if you want less saturated fat
1 piece of egg, optional you do not need to add if you do not like
30 grams steel cut oats
70 grams rolled oats, or 100 grams rolled or regular oatmeal

75 - 100 grams water, depends if you use high protein flour, if you use all purpose flour or low protein bread flour, you will use less water.

Mixing:

Mix the sponge with the rest of the ingredients in your mixer, or in a bowl if you will knead it manually. Add the oats at the last stage when the gluten is already slightly developed.

Mix or knead until gluten is fully developed, weigh each portions and form into desired shape, be creative, just remember that smaller loaves or rolls will bake faster than large pieces of dough.

Proof the dough until they double in size, bake in a preheated 350 F oven.
To give the loaves a golden brown sheen after baking, glaze them with eggwash, beat one egg with two tablespoons of water and brush it on top of the dough before baking.

Cool the loaves after 2 minutes on baking racks.

Comments

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos

Cutting Pandesal, Baston Style

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When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

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