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.

Formula:

Dough Yield:2.000 kg
Pre-fermented whole wheat flour =12 %
WHOLE WHEAT LEVAIN 16 HOURSBAKERS %
Whole Wheat Flour0.119 kg100.0 %
Water0.119 kg100.0 %
Starter0.003 kg2.00 %
TOTAL0.240 kg202.0 %
FINAL DOUGHBAKERS %
Whole Wheat Flour0.870 kg100.0 %
Water0.742 kg85.2 %
Salt0.019 kg2.2 %
Yeast0.007 kg 
Honey0.069 kg8.0 %
Olive Oil0.052 kg6.0 %
Levain0.240 kg27.6 %
TOTAL2.000 kg229.8 %
OVERALL FORMULABAKERS %
Whole Wheat Flour0.989 kg100.00 %
Water0.860 kg87.00 %
Salt0.019 kg1.90 %
Yeast0.007 kg 
Honey0.069 kg7.00 %
Olive Oil0.052 kg5.25 %
Starter0.003 kg0.027 %
TOTAL2.000 kg202.22 %

Method:

Levain

  • Mix ingredients until well incorporated. Cover and let rest 12-14 hours at room temperature.

Final Dough

  • Add all ingredients to the bowl, holding back about 10% water.
  • Mix 3 minutes in first speed.
  • Mix 4-6 minutes in second speed, adding water after some development. Desired dough temperature is 74-80°F.
  • Bulk fermentation: 1 hour
  • Fold at 30 minutes
  • Divede at 1000g for 9″x5″ pan.
  • Rest 30 minutes.
  • Shape and proof in greased loaf pans.
  • Heat oven to 400°F.
  • Final proof: 60-90 minutes at room temperature.
  • Score if desired.
  • Load into oven and drip temperature to 350°F. Bake for 40-45 minutes.

In 2020, at the height of the pandemic, the online forum The Fresh Loaf hosted a Community Bake of the Approachable Loaf. There are different takes on the formula and method and lots of tips and tricks from a very enthusiastic baking community!