This is a full flavoured whole wheat bread. It is enhanced with 100% vital gluten to give it a nice sandwich bread crumb.
Weigh out flours in large bowl.
Weigh out water
Remove 30 gr of water, place in cup and dissolve salt
Dissolve yeast in remaining water
Weigh Sugar and shortening and combine by hand in flours
Pour in all water except salt water. Mix with spoon and by hand until all flour is incorporated
Allow 15-20 minute autolyse. See Recipe Notes if you are unfamiliar with autolyse baking.
Pour salt water over dough. Press in with fingers and fold to incorporate all water into dough. Cover and let ferment at room temperature 22-25ºC for 30 minutes
For 2 hours, every 30 minutes, place dough on lightly floured surface, punch down and fold. Return to bowl and cover
After last fold, form into giant ball and let rest for 30 minutes, covered on bread board. Spray or otherwise grease bread tins.
Weigh dough, divide by four and shape loaves. Place in tins.
cover in a warm location and let proof for 1 hour or until approximately doubled in size.
Set oven to 375ºF.
Lightly dust loaves with flour and score (optional)
Bake at 375ºF for 20 minutes
Turn oven down to 350º and bake until golden brown and internal temperature has reached at least 200-205ºF. If the centre temperature reaches 200º before the loaves are the colour you are looking for, turn the oven back up to 375º. When the oven reaches temperature the bread should be the colour you desire.
Remove from oven to cooling rack for a minimum 2 hour cool.