By: Bread Festival Bakers
From Kelly Van, Bread Festival 2019
Twent years of sandwich bread making and I have settled into this as my standard. This recipe makes five 1.1lb loaves consistently. Note: Having made about two thousand loaves at home, stainless steel pans are superior for my bread. They clean well, do not rust, have no coating to wear off and last indefinitely.
- 6 cups warm water
- 2 Tablespoons vital wheat gluten
- 2 Tablespoons yeast
- 10 cups heritage flour from Sunrise Flour Mill, divided
- 2/3 cup neutral oil
- 2/3 cup maple syrup
- 1 Tablespoon salt
Combine water, gluten, yeast and 5 cups flour in a large mixing bowl or the bowl of a stand mixer. Let rise to the top of the bowl, for about 45 minutes.
Add the oil and syrup. Knead in enough flour to let dough ball up and clean the sides of the mixer bowl with its dough hook. Add salt and continue kneading for 7 minutes on low.
Divide into five loaves, and let dough rise in 5 greased 4×8 bread pans placed in a slightly warm oven for 15 minutes; rising to about level with the pan. Remove loaves from the oven and heat it to 350 degrees. REturn the loaves to the oven and bake 30 minutes.