Bread & Pastries/Freeform Honey Vanilla Bread
I'm moving and don't have a pan. I'm thinking of using cardboard covered in tin foil. For ingredients I have whole wheat flour, salt, sugar, fast rising yeast, plus the vanilla and honey, but no milk. My question is how much of each and what temp do I use. I normally find a similar recipe and change it to fit, but nothing I can find is anywhere close. I never made a 'sweet bread', or normal bread without a bread pan. I'm trying to use up some things so I have less to deal with. I know there's a way, I just don't have experience with bread(or pizza) doughs. Thank you!
Whole wheat 100 %
Yeast 2% This is for fresh yeast. If your using instant...use 33% of this amount
Whole Wheat 500 grams
Water 393.5 grams
Yeast 3.3 grams
Salt 10 grams
Honey 25 grams
Sugar 15 grams
Vanilla 10 grams
Mix all and let sit for one hour
Gently pat down the dough and let sit for an additional hour.
Form the dough into a loaf and let proof for about 90 minutes
Bake at 440 degrees F for about 25 to 30 minutes.
The loaf is done when you tap the bottom and it sounds hollow.
The internal temp if you have a thermometer should be about 205 F
Let me know how you do!