This preliminary posting is to document the steps and timing for a batch of bread which I made from Michael Kalanty’s Craftsy course “Secrets to Whole-Grain Bread Baking” During the course the instructor emphasized several times the benefits of weighing ingredients and having the dough at 80 degrees. Both of these points will standardize how long it takes to make the bread and how it will turn out. When I took baking classes at King Arthur Flour in Vermont, they also emphasized these points.
The details in the process reminded me of the many steps in making a baguette, although the steps are different since the final product is intended to be different.
| Description | Time | Cum Time | |
| 1 | Disolve 16 g. yeast in 265 g. warm water and let stand 5 minutes | 0:06 | 0:06 |
| 2 | Add 310 g. whole wheat flour. Cut in well and let stand 10 minutes covered | 0:13 | 0:19 |
| 3 | Add 140 g. warm milk, 140 g. warm honey, 14 g. salt and cut it in the dough and then squish with fingers | 0:03 | 0:22 |
| 4 | Add 60 g. softened unsalted butter and squish in | 0:03 | 0:25 |
| 5 | Add 395 g. bread flour and cut in until all the flour is fully incorporated. First cut in bowl and then on counter | 0:05 | 0:30 |
| 6 | Rest the dough | 0:05 | 0:35 |
| 7 | Knead and rotate the dough with medium pressure | 0:03 | 0:38 |
| 8 | Knead and rotate the dough with light pressure | 0:03 | 0:41 |
| 9 | Lightly coat with cooking spray and ferment for 30 minutes | 0:30 | 1:11 |
| 10 | Flatten the dough and reform into a ball | 0:01 | 1:12 |
| 11 | Ferment for another 30 minutes | 0:30 | 1:42 |
| 12 | Divide the dough into 2 equal pieces and ball the 2 pieces. Lightly spray with cooking spray and cover in plastic | 0:01 | 1:43 |
| 13 | Rest the dough | 0:10 | 1:53 |
| 14 | Form into loaves by making a disk about the length of the pan and then rolling into a cylinder | 0:05 | 1:58 |
| 15 | Proof dough covered with plastic wrap | 0:40 | 2:38 |
| 16 | Preheat the oven to 400 degrees. Remove the plastic wrap and proof another 10-15 minutes | 0:10 | 2:48 |
| 17 | Sift whole wheat flour over the dough, cut along the center. Pour 30 g. melted butter over the split in the dough | 0:02 | 2:50 |
| 18 | Put the pans on a sheet pan and bake at 400 degrees | 0:10 | 3:00 |
| 19 | Vent the oven and reduce the temperature to 365 degrees | 0:24 | 3:24 |
| 20 | Test if bread’s internal temperature is 190 degrees. | 0:01 | 3:25 |
| 21 | Cool the bread in the pan on a rack | 0:10 | 3:35 |
| 22 | Remove the bread from the pan and cool on one side | 0:30 | 4:05 |
| 23 | Turn the bread to cool on the other side | 0:30 | 4:35 |