Red Fife Heritage Wheat Bread

by Adam T · More by this author { 2008 December 21 }

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.