ww bread recipeHi Sleeky Meerkat! (Did I get that right?). Sorry it took so long to get back to you with your request. For what it's worth, here is my standard bread recipe, very loosely adapted from The Tassajara Bread Book. I don't have a clue how much flour I use and it will be a couple of days before I bake again; I should measure, just for fun...Here goes:
2 scant tsp yeast (approximate)
3 cups room-temperature water
Dissolve yeast in water until it comes to the surface and bubbles. I have experimented with different water temperatures and have had best success going cooler, rather than warmer.
Add a little sweetener (I use scant 1/4-cup honey or maple syrup, but I'm not sure it's absolutely necessary. I've never tried without). Add enough flour to make a runny cake-like batter. Stir 50 times.
Let sit until puffy and raised (seems about 45 minutes)
Sprinkle 2 tsp sea salt and 1/4 c canola oil over top. Stir in.
Begin adding flour. Stir for as long as possible, adding flour in small amounts and working thoroughly into dough before adding more. Keep stirring until dough is absolutely too stiff to work with a spoon anymore. Then start kneading.
It usually takes me 15-20 minutes to knead the dough until it really feels right. The less flour I use, the lighter the bread and the higher the rise. Try to knead the stickiness out, rather than adding excess flour. Also, add things like ground flax or cornmeal towards the end of kneading, as I read somewhere that these ingredients 'cut' the gluten and impair rising. Don't know if it's true, but sounds reasonable and I did notice a difference.
Let sit until 'double in bulk' or not quite--don't over-rise. Punch down and knead 20 times. Let rise again until not-quite-double.
Punch down. Divide into 2. Let rest 5 minutes before shaping into loaves and putting in pans. Let rise again.
Put into HOT 375-degree oven. After 10 minutes, decrease heat to 350. This 'sets' the bread and gives it its best rise (again, don't know where I read this, but it works for me). I take the bread out when the sides are just nice and crisp.
Note: I sometimes make soymilk, in which case I use a couple of cups of the okara, or leftover solids, to the bread with the oil and salt. Adds great texture and nutrition. I also always save cooking water from potatoes and decrease yeast and sweetener a bit. I have also found my convection-toaster-oven gives by FAR the best rise to my ww bread. I have 2 pans that fit exactly, though the bread always rises to hit the top element and chars it in a couple of places. But It's so much better than the regular oven I don't care. Let me know if anything doesn't make sense!