Formula/Recipe: Wussel Bread
. 40 QT, Bread, dough, flours, formula, malt, recipe, with starter, World Cuisine, yeast{this formula is for production [40qt] - home use [divide formula into ¼ ]
[#= lb]
Sponge/starter:
9 # 6 oz. Water
8#-- Bread Flour
--1 oz. Yeast
Mix and ferment on the floor [bench] overnight for 17 hours.
Dough:
To the starter add:
8#-- Bread Flour
-- 2 oz. Malt
-- ½ oz. Yeast
Mix for 3 minutes - Rest for 20 minutes
Add 3½ oz. Salt
Mix at low speed for about 5 minutes.
2 hour primary fermentation
Scale at 1#3oz.- make up units
Rest for about 20 minutes
Place on bread cloth & board
Retard- between 18-22 hours
Pull at 6:oo - warm at room temp.
Proof for 20- 30 minutes
Bake at 470°F with 30 seconds of steam for about 30- 35 minutes bake time.
This is very beautiful bread. Such wonderful texture! My favorite bread that I have baked so far. The outer crust is chewy, yet the inside is light & flavorful. Also it is versatile. It can be shaped into different forms .
as you see here the outside has quite the texture. When you take these loaves out of the oven they literally sing -- the outer crust is sizzling and screaming. Bread songs are magic for a baker.
