Honey Bread Loaf

90% bread flour
10% wholemeal flour
0.6% yeast
15% honey
61% water
20% predough

I went for 250g flour of total weight.  That is, 225g bread flour, 25g wholemeal flour.

Mix all ingredients together, except reserve 45g water.  When the dough has formed a ball, add 1 tablespoon water, use medium high speed to knead the dough.  Until all water has been incorporated, add another tablespoon water and repeat the process.  Knead around 5-10 minutes more.  Fold the both ends towards the middle.  Change the direction and repeat the folding.

Let the dough go for fermentation for 50 minutes.  Fold it and ferment further in the fridge.  I left it overnight.

Return the dough to room temperature for about an hour.

Divide the dough into two.   Let it rest for 25 minutes.

Shape it elongated, like baguette.  Last rising for 60 minutes.

Bake in oven preheated at 220C, with steam for 25 minutes.  I will reduce 5 minutes next time to keep the bread a bit more moist.

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