WHEAT BRAN BREAD RECIPES

Steps:

• Grease a 9 x 5 inch loaf pan. Preheat oven to 350 degrees (175 degrees C).
• Combine oil, honey, eggs, vanilla, and mashed bananas in a bowl.
• In a large bowl, whisk together flour, wheat germ, salt, and baking soda. Make a well in dry ingredients, and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
• Bake 1 hour in preheated oven. Test for doneness, and cool on wire rack.

Steps:

• (12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.
• (1:30 p.m)In a medium mixing bowl, add the 453g whole wheat flour, 214g medium-protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
• (3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
• (3:40 a.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
• (7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.
• (7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.
• (7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.
• (The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).