John Myers
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Fluffy Wheat Bread
The perfect fluffy wheat bread recipe with a picture and simple step-by-step instructions.
Fluffy wheat bread
Poolish
- 300 g Wheat flour 550
- 200 ml Ice cold water
- 1 g Fresh yeast is the size of a pea
Breakfast
- 1 disc Old bread * Urkrusten – roasted, ground bread
- 160 ml Boiling water
- 10 g Salt
Main dough
- 300 g Wheat flour 550
- 150 ml Water cold
- 2 g Fresh yeast
Poolish
- To do this, put all the ingredients in a mixing bowl / food processor and mix everything together. Possibly decant and let it rest at room temperature for about 12 hours.
Breakfast
- For this I had previously cut a slice of * Urkrusten – bread. Then let it dry for about 1 to 2 days, depending on the thick / thin slice, grind and roast in the pan without adding any fat.
- Take another bowl and stir the toasted / ground old bread from me with the salt and the boiling water. This results in a slightly thick consistency and is handled as in point 1, i.e. let it swell at room temperature for about 12 hours.
Main dough
- For the main dough, put all the ingredients again in a mixing bowl / food processor and knead for about 5 minutes, until it loosens from the edge.
- Then you give it to WALK in a warm place, covered of course, and let it rest for about 2 hours. Then remove the dough, stretch & fold. Now place in a greased bread pan. Cover again and close with the lid.
- Let RISE for about 30 minutes. Preheat the oven to 230 degrees top / bottom heat. Place on the bottom rack and bake for 45 minutes. Remove the lid 5 minutes before the end of the baking time so that the bread becomes crisp. After baking, place on a rack and let cool down a little.
- Turn out later and let cool down completely.
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