White Whole Wheat Autolyse Loaf and Buns

I think this is a new-old whole wheat recipe. I've been trying to find the one the yielded this whole wheat gluteny beauty:

Didn't take pics of the final, but I remember it being a pretty bouncy loaf.

 

Today, I tried this recipe and it definitely seems to be a contender. I used white wheat flour for this one. Not sure what the difference is right now.

 



2 cups whole wheat flour

1 cup water

2 teaspoons instant yeast

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4 cups whole wheat flour
1 3/4 cups water

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1/4 cup honey

1/4 cup olive oil

3 teaspoons instant yeast

3 teaspoons kosher salt

Autolyse, mix, rise, deflate, rise, shape, rise, bake.

Added about 1 cup extra water and baked at 400ish.

 Here's what 5tsp of yeast gets you. These were dainty dinner rolls and a 1/2 full loaf pan before the final rise.



 

I think the yeast had already pushed this dough to the limit on the final rise. I figured I wouldn't get any oven spring, but I didn't feel like reshaping. Still got a great texture. Tastes kind of like a super crusty English Muffin. A French Muffin if you will. I've decided the rolls are actually burger buns. I'll them for my dad who is on a never ending search for a crusty bread for every occasion.

 

Did 1/4 cup of honey ever make anything taste bad? Bonus, Abdullah loves his new empty yeast jar manipulative. Alhamdulillah.

Next time, same recipe, 2tsp yeast (and maybe no steam).