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Artisan White Bread Made without any commercial yeast. This is white bread, 'wink, wink' I put as much whole wheat in and yet can still call it white. Big batch for my Bosch mixer. ~At the end of the rise, gently turn the dough out onto a lightly floured surface and divide. Gently shape into:
4 - 28 oz each rounds Cover with a wet bread towel and let rest for 10-30 minutes, depending on how tight it feels. After this rest, shape the loaves into tight rounds, and place them seam side up in bowls lined with floured cloth, or on a cloth couche. Cover and let rise until light and airy, about 30-60 minutes. If the bread doesn't slash well, the lame drags and rips the dough, you've over proofed it. It will probably still bake OK but next time I'll know. About 30 minutes before the bread is ready to bake, preheat the oven with a baking stone and an empty cast iron pan on the oven rack below the stone, to 500*. When the loaves are risen, gently turn them out of their bowls onto parchment, slash them, and slide the parchment directly onto the stone in the oven. Pour 1 cup of boiling water into the cast iron frying pan. Be sure to wear good oven mitts to prevent steam burns. ~Bake the bread at convection roast 400* until it is crusty and golden, about 35 to 40 minutes. Remove the loaves from the oven and cool on a rack before slicing. ~Slice off all four edges, which are superb as toast, then you have a perfect sandwich loaf! ~In bosch combine:
32 oz ripe (fed) sourdough starter 32 oz warm water (95*) 32 oz BRM white artisan bread flour 16 oz BRM whole wheat bread flour Mix just until the dough forms a cohesive mass, is soft and tacky. ~Cover the dough and let it rest for 60 minutes. This rest, known as an autolyse, allows the flour to absorb the water, which starts the dough's gluten formation, and makes it easier to knead. After this rest, add: 2 scant T salt Knead the dough until it is smooth and supple, though still somewhat soft and tacky, and makes a friendly windowpane. When fully kneaded, place the dough in 2 gallon jar, cover, and let it rise for 1 hour. ~Give the dough a fold: Turn it out onto a floured surface and, using a bench knife, fold it like a business letter. Turn the dough 90 degrees. Gently flatten it a bit, and repeat the letter fold. Here it becomes a springy ball. Return the dough to the bowl, cover, and let it rise until it is almost doubled, 1-2 hours. NOTE the sourdough starter is quite unpredictable as to how much rise it has in it. So don't give it too long a rise time or it might be too tired to finish all the way through the oven spring.
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