The Approachable Loaf

This is the flagship bread of The Breadlab Collective and the signature bread of our lab sandwich bars.

Jeff Yankellow, a founding member of The Breadlab Collective, developed the original Approachable Loaf formula with WSU Breadlab in 2018. It bakes beautifully at 100% whole wheat.

Here is Jeff’s formula.

Dough Yield:

2.000 kg

Pre-fermented whole wheat flour =

12 %

WHOLE WHEAT LEVAIN 16 HOURS		BAKERS %
Whole Wheat Flour	0.119 kg	100.0 %
Water	0.119 kg	100.0 %
Starter	0.003 kg	2.00 %
TOTAL	0.240 kg	202.0 %

FINAL DOUGH		BAKERS %
Whole Wheat Flour	0.870 kg	100.0 %
Water	0.742 kg	85.2 %
Salt	0.019 kg	2.2 %
Yeast	0.007 kg
Honey	0.069 kg	8.0 %
Olive Oil	0.052 kg	6.0 %
Levain	0.240 kg	27.6 %
TOTAL	2.000 kg	229.8 %

OVERALL FORMULA		BAKERS %
Whole Wheat Flour	0.989 kg	100.00 %
Water	0.860 kg	87.00 %
Salt	0.019 kg	1.90 %
Yeast	0.007 kg
Honey	0.069 kg	7.00 %
Olive Oil	0.052 kg	5.25 %
Starter	0.003 kg	0.027 %
TOTAL	2.000 kg	202.22 %