Initial commit.

1 files changed, 74 insertions, 0 deletions

diff --git a/03-02-buttermilk-and-honey-whole.md b/03-02-buttermilk-and-honey-whole.md
new file mode 100644
index 0000000..35692a2
--- /dev/null
+++ b/03-02-buttermilk-and-honey-whole.md
@@ -0,0 +1,74 @@
+## Buttermilk Honey Whole Wheat Sandwich Bread -- _JMonkey_ 
+
+> This is one of my favorite breads. The honey adds a touch of
+> sweetness while the buttermilk gives it a slightly tangy flavor.
+> It’s great for toast and sandwiches. And, as Laurel Robertson (whose
+> recipe I’ve adapted) in "The Laurel’s Kitchen Bread Book" wrote,
+> "It keeps well, when hidden."
+
+**Formula**
+
+* Whole wheat flour: 100%
+* Salt: 2%
+* Instant yeast: 0.6%
+* Water: 38%
+* Buttermilk: 38%
+* Honey: 8.4%
+* Unsalted butter: 2.8%
+
+**Ingredients**
+
+* Whole wheat flour : 500 grams or about 4 cups
+* Salt: 10 grams or 1.25 tsp
+* Instant yeast: 3 grams or 1 tsp
+* Water: 185 grams or ¾ cup + 1 Tbs
+* Buttermilk: 185 grams or ¾ cup + 1 Tbs
+* Honey: 42 grams or 2 Tbs
+* Unsalted butter: 14 grams or 1 Tbs
+
+**Mixing**
+
+Add the salt to the flour. Mix them thoroughly and then add the yeast,
+also mixing. Melt the butter (or, if you like, work it in later while
+kneading) and add the water, buttermilk, melted butter and honey to
+the flour, mixing well until everything is hydrated.
+
+**Dough development**
+
+You’ve got several choices on how to develop the dough.
+
+* Traditional kneading: Let it rise 2 to 2.5 hours in the bulk rise at
+  room temperature.
+* Stretch and fold: After the final stretch and fold is finished, give
+  it 2 hours at room temperature.
+* French fold: Give it two hours after the French fold is finished.
+
+If you’re not retarding the bread, deflate the dough after the first
+rise with a stretch and fold, and let the dough rise once more before
+shaping. It’ll take about 1.5 hours or so.
+
+**Shaping**
+
+This dough makes a great sandwich loaf, and I usually bake it in a
+greased 8½" by 4½" bread pan.
+
+**Retarding**
+
+I’ll often make the dough after dinner. After the first rise is
+complete, I’ll shape it, put another pan on top and then place it
+outside if the temperatures will get down into the 45 to 55 degree
+range. If it’ll be colder than that, I place it in our "cold room"
+which is unheated, but rarely gets below 40 degrees.
+
+If it's going to be a hot summer night, I'll pop it in the fridge, but
+that usually means that I’ll need to let it warm up for 2-3 hours in
+the morning. I’ll sometimes speed up the warming by putting the pan on
+an upturned bowl at the bottom of a picnic cooler, throw a cup of
+boiling water in the bottom of the cooler and then close it up quick.
+
+**Scoring and baking**
+
+I usually score the dough with a single slash down the center, but
+it's not necessary. I bake at 350 degrees F for about 55 minutes. If
+you like, you don't even need to preheat the oven. Just pop it in cold
+and turn the oven on.