Red Fife Heritage Wheat Bread

Adam T's picture
Adam T
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: 
IngredientAmountMeasurement
filtered water
3 000.00
grams
red fife flour
4 900.00
grams
red fife sour starter
1 000.00
grams
fresh yeast
60.00
grams
honey
200.00
ml
sea salt
45.00
grams
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.

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Replies

sunsanvil 2013 May 13
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? :)

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