Mothering Forum banner
1 - 6 of 6 Posts

· Registered
186 Posts
Discussion Starter · #1 ·
I have been experimenting and trying to perfect a soaked ww flour bread recipe that makes 4 loaves, kneaded by hand. Does anyone happen to have a tried and true favorite? I've been using this recipe and it sometimes is great and sometimes not...just seeking the "perfect" ratios to make it easier....

16 c. fresh milled ww flour
7 cups warm water
4 TB ac vinegar
(soak overnight)

in the morning, add 2 tsp. baking soda to neutralize vinegar
6 tsp salt
1/2 cup coconut oil
1/2 cup honey
4 TB yeast mixed with 6 TB warm water, let it bubble and then mix it in.

Knead about 10 minutes by hand, usually end up kneading in quite a bit of white flour.

Last week it was great, this week, way too wet and sticky. Seeking advice


· Registered
2,089 Posts
+6333I make a 2 loaf recipe (I can't imagine kneading more dough than that! You must be one strong lady!), but it looks about the same as yours.

I soak 6 cups flour + 1 Tbsp salt with 2 1/2 cups leftover potatowater/whey/whatever concoction I have overnight. I leave 1/2 cup of the liquid out overnight.

In the morning I mix the liquid with honey & yeast, proof, knead etc.

I always use more flour for the board & while kneading, but I'd much rather add then than end up with a stiff dense dough. I use whole wheat, though. If I'm making rolls or bread for company I'll usually replace 2 cups of whole wheat flour with bread flour in the inital dough.

I like my dough to be bouncy and sticky by the end of the kneading process. Sticky as in as sticky as I can handle. It allows the dough to get really puffy
& my loaves turn out with a great texture.

Obviously if you want to do a formed loaf you'll need it to be stiffer, but for pan loafs, buns & pizza crust the lighter the better.

The whey gives it a nice chewy texture too... if you have some try it!

Hopefully another 4 loaf baker while chime in! I'm in awe of you all! Good luck!

· Registered
186 Posts
Discussion Starter · #3 ·
Thank you for your reply! I'm in the process of baking right now, and I ended up with a lovely dough after proofing. I"m wondering if it was just hard to handle since it was such a large batch, I"ve never done 4 at at time before, the most I've done was three but I only want to bake once a week max and 3 isn't quite enough. I think I might try leaving some of the water out next time I soak, maybe even a cup, since I'm also adding the vinegar which wasn't in the original recipe, and then adding so much liquid the next day between the yeast/water, honey, CO....I appreciate the whey suggestion...I do have raw milk, just haven't gotten to that point in my journey yet. I do want to lacto-ferment veggies this summer so I suppose I'll have to figure it out

If you don't mind, could you post your recipe? Maybe I'll double it and see how it turns out. Thanks!

Anyone else?

· Registered
2,089 Posts
Hey!!! Sorry I missed this! It's actually sunny & nice in the PacNW & I've been out taking advantage of every second! I scored some tarpaper off craigslist & am putting a real roof on my chicken coop! Yeah!

So my 'recipe' comes straight from Laurel's Kitchen, I just presoak the flour. It's a basic 2 loaf recipe... but I've been working with it for years. If your arms can handle it, I don't see why you couldn't double it.

3 cups warm water (I seperate 2 1/2 cups & 1/2 cup remainder to proof the yeast) You can use potato water, whey, buttermilk, cream... any liquid that will make the yeast happy

1 Tbsp salt (I use a generous mounded Tbsp)

1 Tbsp brown sugar (I use honey or molasses depending on my mood. Sometimes I'll add up to 1/4 depending on what I want my bread to be)

6 cups whole wheat flour (If I'm baking for company I'll use 1-3 cups bread flour, depending on how I know they like their bread

Before I go to bed I sift the flour & salt & soak it with 2 1/2 cups liquid. I leave it out on the dryer (safe from cats) overnight, along with the 1/2 cup remainder that I'll proof in the a.m.

In the morning I make coffee & proof the yeast in the liquid/sugar mixture & have breakfast

After breakfast I mix up the thick dough with a big metal spoon. Heresy, I know, but the metal cuts through the thick dough better than wood.

I add flour to my hands & add a few handfuls of flour to the dough so I'm able to pick it up. I sprinkle my counter with flour & start to work it out.

I knead about 10 minutes. I let the dough as sticky as I can handle it.

I let it rise on the bookshelf in my living room. Usually I go run errands, come back, punch it down & set it in pans for second rise.

Then we either have lunch & the dough's ready or we have lunch & a nap & it's ready. Depends on the weather.

I bake it in a preheated oven 375 & check it at 45 minutes. Sometimes it takes up to an hour.

Do you have a meat thermometer? I swear I couldn't "get bread right" until I started using a meat thermometer to test for doneness. I like mine done at about 180, but no less. I take it out @ 45 minutes, remove it from the pan & poke through the bottom to the middle. If it stops at 170 put it back in & test in about 7-10 minutes.

Anyway, as you can see, my "recipe" is pretty open. I think I've been doing it so long now that I've gotten through most of the mistakes to be made.

I'm always adding in whatever I have that might make the dough nice... leftover hot cereals, leftover flax seeds in with the liquid ingredients, whatever.

Here's a 4 loaf recipe that's a little different on a website I adore: Old-Fashioned Low-Yeast Bread (scroll down for recipe)

Let me know if it turns out for you. For some reason I have never had luck with sourdoughs. It's totally embarrassing... I mean, you basically let it set. Anyway, give me tips if it works for you!!
1 - 6 of 6 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.