Red Fife Heritage Wheat Bread

This is the recipe that I have come up with to make our Red Fife Bread we have been selling in our Bakery.

The Dough

Ingredient Weight US Volume Bakers Percentage
filtered water 3000 g 105.82 oz 12.71 cups 61.22% (hydration)
red fife flour 4900 g 172.84 oz 38.41 cups 100.00%
red fife sour starter 1000 g 35.27 oz 7.84 cups 20.41%
fresh yeast 60 g 2.12 oz 0.26 cups 1.22%
honey 200 g 7.05 oz 0.88 cups 4.08%
sea salt 45 g 1.59 oz 3.2 tbspns 0.92%
Total Weight: 9205 grams / 324.70 ounces
Total Flour Weight: 4900 grams / 172.84 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Using a hobart mixer:

Mix for 5 minutes on speed 1 * It is necessary to scrape down the bowl after the first couple of minutes.
Let rest for 10 minutes at room temperature

Mix for 5 minutes on speed 1
Let rest 1 hour before cutting.

Cut into whatever size and shape you prefer. Makes approximately (10) 850 g loaves.
 
Notes
Red Fife Starter recipe available here

. Once you have a well established starter for the recipe. I am confident that you can omit the yeast, and naturally leaven the dough.

1 comment

Very keen to try this... has anyone tried scaling it down to just one loaf? What is "speed 1" on a Hobart (slow/fast)? Equivalent on a KitchenAid would be? :)