Wheat bread

I developed this recipe for a whole-wheat sandwich loaf based on a formula from King Arthur Flour's Web site and ideas about the baking process from Alton Brown's I'm Just Here for More Food. The recipe has only been tested with KAF organic white whole wheat flour. White whole wheat flour is still entirely whole-wheat, but made from a different kind of wheat that gives it a lighter color and finer texture. I've presented this recipe using the sponge method; it can also be made via the regular straight dough method if you are short on time or prefer a less-fermented flavor, or using the slow-rise method. (The original recipe that this is based on used water, powdered milk, and dough conditioner, and did not involve a slow-fermented sponge.)

I've tried all three methods for baking this. The sponge method presented below develops the most flavor, and I think also rises the highest in bench proofing; because the work is spread out over two days, I often find it more convenient. The slow-rise method produces a shorter, denser loaf, but I think has the best flavor development of them all. It's also a two-day method, but you can't leave the dough in the refrigerator for a full day like you can the sponge—overnight is as long as I'd leave it. (The sponge can probably be left in for two days if absolutely necessary, although I suspect the resulting boozy flavor would be a bit too fermented for many people.) I do the initial rise slow and the bench proof warm, since the bread is going to need to come back up to room temperature before baking anyway. The straight dough method produces a very mild flavor and texture.

Sponge

Combine all ingredients in large bowl; cover with a cloth and refrigerate for 12–24 hours.

Loaf

Bring sponge to room temperature. (Any additional flavorings such as herbs, cheese, dried fruit or vegetables should be added to the sponge at this time to ensure even distribution through the loaf.) Combine sponge with flour and salt in stand mixer using the dough hook attachment. Let stand for ten minutes. Mix in additional flour using the dough hook until the dough forms a kneadable ball. Knead for 20 minutes or until windowpane forms. If dough still appears too sticky after 10 minutes of kneading, add additional flour by tablespoons until surface is just tacky.

Form dough into ball and let rise in lubricated bowl for one hour or until doubled in volume. Turn dough onto floured board. Press into a flat oblong with knuckles and fold in thirds. Repeat twice, rotating the dough 90° each time. Form into loaf and bench proof in lubricated 9-inch loaf pan for 45–60 minutes or until the loaf crowns the lip of the pan by at least one inch. Spread melted butter over the top of the loaf with a pastry brush. Using a serrated slicer or bread knife, cut a 1/8-inch groove in the top of the loaf. Bake at 375°F for 35–40 minutes or until the internal temperature reaches 190°F. Unpan and let cool on wire rack for at least one hour before slicing.