whole wheat bread #1

Made some ATK whole wheat bread this evening. I opted out of a punch down + final rise, as I didn't think it'd help that much. Then again, it might :)

Whole Wheat Bread #1

This is purely ATK recipe.

1 cup milk
1/3 cup water
2-1/4 tsp. instant yeast
3 tbsp honey
4 tbsp. butter, melted and cooled
2 cups bread flour
1.5 cups whole wheat flour
1/4 cup wheat germ
2 tsp salt

1. Combine milk and water in measuring cup. Heat in microwave for 1 minute.
2. Stir honey into milk mixture.
3. Add yeast and stir to dissolve. Let rest for 3-5 minutes.
4. In mixer bowl, combine flours & wheat germ and stir to combine.
5. Add milk mixture to flour
6. Mix with dough hook for 2 minutes
7. Cover with plastic and let rest for 20 minutes.
8. NOW ADD SALT.
   
9. Knead in mixer with dough hook on setting "1" for 9 minutes
10. Preheat oven to 375 degrees
11. Shape into a rectangle, then roll into a log
12. Pinch seam and put seam side down in buttered/floured baking pan
13. Inflate plastic bag and let rise in bag for 1.5 hours
14. (this is normally where you'd punch down, roll into log, and let rise for 1-1.5 more hours)
    
15. Slash loaf
16. Bake on lower rack for 45 minutes
17. Let cool 5 minutes in pan

My mods:
Baked at 375 for 45 minutes

Results:

• Good rise, decent oven spring
• Texture was slightly damp, and slightly mealy, but even and soft
• Crust had good browning on top and sides, albeit possibly slightly thick
• Good saltiness, but not sweet enough, need to increase hone
• Good softness initially; dried up pretty good by the next day; definitely not super soft & fluffy like sandwich bread.
  

For next time

• Could've baked longer @ 375, maybe 50 minutes
• Try higher temp baking
• Try 1/4 cup honey next time, maybe 1/3 cup, and reduce water slightly.
  
• Try overnight retard
• Try less yeast, esp. if overnight retard (2 tsp instead of 2.25 tsp)