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

Ingredient Metric Imperial Baker's Percentage
filtered water 3000 grams 105.9 oz 61.22%
red fife flour 4900 grams 172.97 oz 100.00%
red fife sour starter 1000 grams 35.3 oz 20.41%
fresh yeast 60 grams 2.12 oz 1.22%
honey 200 ml 7 teaspoons 4.08%
sea salt 45 grams 1.59 oz 0.92%
Total Flour Weight:
4900 grams

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. This recipe was originally in grams and has been automatically converted to other measures.

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? :)
Rylan 2016 February 13

use the metric measurements and move the decimal place over to keep the ratios correct for one loaf.

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