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

First Trial Pandesal

This is an email from Jorge Garcia, he just downloaded a copy of the ebook last week and he already made his first pandesal. To you Jorge, wait till you try the other breads, i recommend the monay which is my all time personal favorite indulgence, meaning, when i want to pig out and stuff breads in my mouth with just plain coffee while i watch tv. No palaman just plain monay. After reading the ebook for 3 times, you will be able to learn more of the techniques and procedures. I am happy for you. Hi Sher, OMG, almost perfect on the first try ! Thank you! I read your ebooks (twice) over the long weekend and tried to absorb as much as I can. Although I encountered some of the concepts in my research your ebooks were amazingly informative. I read about the idea of poolish and biga before but was not paying attention to them because all the recipes I found for pandesal did not use them. When you advised that I make a sponge overnight and menti...

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...

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...

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