I'm going to be teaching a friend how to bake bread. She has never baked bread or had any experience with a bread-like dough. Since it'll be a one-day thing, it won't use sourdough as I'm used to doing since I want her to learn from start to finish and take the loaf home. All yeast recipes I see online are for enriched whole wheat bread. I have no experience baking a whole grain bread with yeast, but here's what I typically do with sourdough (I do not include starter ingredients in my 100%): hydration: 80-83% salt: 2% starter: 15-20%
For a dough with 80% home-milled whole wheat flour (of the 80%, I might use a small percentage of whole grain spelt and rye, maybe 8% each) and 20% bread flour, I have the following questions:
- is 80% a good hydration level? (I want a dough that will be easy to work with)
- should I do an autolyse?
- how do I determine the percentage of dry active or instant yeast (I have both)?
- do I ferment and proof until double the size (I do much less for sourdough)?
- why do some recipes say to "punch down" the dough after the first rise? This is not typically done with sourdough. Thank you.