My 90th loaf: wheat bread

Whole wheat bread again, this time with a lot of evaporated milk. This is our dinner loaf, which Dough has been waiting with great anticipation. A simple loaf like this makes the home so warm and lovely. Food for king!

Recipe: Wheat bread (1 medium loaf)

Ingredients:
- 1+1/2 cup KAF whole wheat flour
- 1+1/4 cup KAF bread flour
- 1/4 cup Bob's Red Mill potato starch
- 1+1/4 tp salt
- 2 TB honey
- 1 cup 2% evaporated milk
- 1/4 cup warm water
- 3 tp yeast
- 2 TB olive oil
- egg white
- sesame seeds

Procedure:
1. Proof 3 tp yeast in 2 TB warm water.
2. Sieve together whole wheat flour, bread flour, potato starch, and salt.
3. Add proofed yeast and evaporated milk into the dry ingredients. Mix
4. Give the mixture 10-20 minutes of rest.
5. Knead. Then add honey. Knead again.
6. Allow to rest on warm stove top for 2 hours.
7. Add olive oil. Rub in. Add water if necessary to adjust hydration.
8. Shape into log. Place in baking pan. Brush top with egg white. Sprinkle sesame seeds.
9. Allow pan to rest on warm stove top until volume doubles.
10. Bake at 350F for about 40 minutes. Cover top after the first 20 minutes or when top is browned.
11. Cool and slice.

Results:
1:35pm, yeast proofed, and dry ingredients to be sieved:

1:44pm, initial mixture of yeast and evaporated milk with dry ingredients:

2:27pm, mixture rested 40 minutes, and mixed again:

2:32pm, honey added to dough:

2:37pm, hydration of dough adjusted with 2 TB extra water, then dough allowed to rest on stove top:

4:48pm, dough proofed 2 hours:

4:51pm, oil adding to dough after punching it down:

5:00pm, dough shaped into log:

5:00pm, dough's height when shaped:

5:03pm, dough brushed with egg white and sprinkled with sesame:

6:00pm, dough proofed 1 hour on warm stove top:

6:00pm, dough's proofed height:

6:00pm, dough's top:

6:06pm, baking started at 350F, uncovered:

6:24pm, loaf baked 18 minutes, then going to be covered with foil:

6:45pm, loaf baked 40 minutes, internal temperature reaching 190F:

6:46pm, thermometer coming out clean:

6:46pm, loaf's top:

6:46pm, loaf's height:

6:48pm, loaf detached:

6:49pm, loaf's heel:

6:50pm, loaf's side:

6:50pm, loaf's bottom:

6:50pm, loaf's top:

7:43pm, loaf cooled 40 minutes and sliced:

7:45pm, 10 slices:

7:46pm, crust:

7:46pm, crumb:

7:47pm, center slice:

7:47pm, heel slice:

7:48pm, a bite on the heel slice:

Observations:
1. This time I am very careful with the warmth at proofing time. I place the bowl on top of a stove top and keep it warm by intermittent heating. Over heating can cause the bottom of the dough to be cooked. Intermittent heating prevents that.
2. Egg white keeps the sesame seeds well secured on the loaf. It's much more effective than butter, water or milk. However, the loaf browns faster with egg white. So it needs to be covered soon after baking starts.

My hubby loves this so much. Baked at 6pm, it's ready by 8pm. At dinner time, he cannot wait to savor it.