Roughly based on serious eats and babish’s recipes.
A hydration of 80% worked well, so I stuck with it for all the below recipes. The all-purpose floor to whole wheat ratio was adjusted to obtain different recipes of bread.
Instructions for all recipes
- Weigh everything in the same blender jar (tare, keep adding ingredients). Add everything at once.
- Mix everything using the dough function. I generally do 1.5x times.
- Put it in a container that has space for expansion (for us, this is the biggest mixing bowl we own for 1.5x recipes and second biggest mixing bowl for 1x recipes).
- Leave it out for 2 hours at room temperature for some yeast growth.
- Move it to the fridge for about 24-48 hours. For us, a total of 36 hours in the fridge has made the best bread.
- Oil the baking vessel generously (Dutch oven for 1.5x and a big baking tray with high sides for 1x). Transfer the dough into this and dimple the dough (till the finger hits the base of the pan).
- Let the dough come to room temperature (generally same time as it takes to preheat the oven) and bake for the first 30 min with the lid closed and the next 30 min with the lid open (lid only applies to Dutch oven; baking tray is always baked open).
- Remove and allow to cool for 15-20 mins before flipping the bread out of the baking vessel.
- Enjoy tasty bread.
Whole wheat bread
This recipe is a good balance between healthy (whole wheat) and crispy, tasty bread.
| Name | Quantity (1x) | Quantity (1.5x) |
|---|---|---|
| All-purpose flour | 300 gm | 450 gm |
| Whole wheat flour | 200 gm | 300 gm |
| Yeast | 5-10 gm (0.5-1 tbsp) | 7.5-15 gm |
| Salt | 5 gm (0.5 tbsp) | 7.5-10 gm |
| Water | 400 gm | 600 gm |
| Olive oil | 20-30 gm | 20 gm |
Crispy tasty bread
The below recipe for crispy tasty bread (fits the big blender jar) at a 80% all purpose flour and 20% whole wheat flour. Can be a nice treat once in a while (generally better to eat whole wheat bread).
| Name | Quantity (1x) | Quantity (1.5x) |
|---|---|---|
| All-purpose flour | 400 gm | 600 gm |
| Whole wheat flour | 100 gm | 150 gm |
| Yeast | 5-10 gm (0.5-1 tbsp) | 7.5-15 gm |
| Salt | 5 gm (0.5 tbsp) | 7.5-10 gm |
| Water | 400 gm | 600 gm |
| Olive oil | 20-30 gm | 20 gm |
Test recipes
(next in line for testing)
Test recipes - 50% all purpose and 50% whole wheat:
| Name | Quantity (1x) | Placeholder |
|---|---|---|
| All-purpose flour | 250 gm | |
| Whole wheat flour | 250 gm | |
| Yeast | 5-10 gm (0.5-1 tbsp) | 7.5-15 gm |
| Salt | 5 gm (0.5 tbsp) | 7.5-10 gm |
| Water | 400 gm | 600 gm |
| Olive oil | 20-30 gm | 20 gm |