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Artisan - Whole Wheat Slow risen crispy crust round loaves with a satisfying chew and a rich nutty flavor. Doubled to mix in bosch:
56 oz warm water 10 oz starter 3 oz maple syrup or honey or molasses 24 oz whole wheat bread flour 24 oz all-purpose white flour 24 oz white bread flour 2 T salt ***BE SURE TO USE DOUGH GUARD AS THIS DOUGH WILL GO DOWN THE CENTER OF THE BOWL IN THIS LONG KNEADING TIME. Rest and knead in bosch until smooth and strong and cleans the bowl and adheres to itself. Resting and mixing times are flexible, 5-20 minute rests. Mix on #1 or #2, but not #3. (I think that would just be too hard on the dough hook.) Be patient, it will become smooth and strong in the bosch. Then only need one stretch and fold on the counter. Rise in 2 gallon jar or divide into two bowls (70 oz each bowl), or two 1 gallon jars if you really want to measure the rise. ~Can mix in daytime, rise as long as you have, put into fridge, take back out next day and finish rising. ~Note: especially when mixing by hand add half the flour and mix into a smooth batter, then mix in the rest of the flour.
~TIMEFRAME: it takes almost 3 hours to mix, rest an hour, and adequately mix and rest until it forms a nice ball. In large bowl mix: 28 oz warm water 5 oz starter 1.5 oz maple syrup or honey or molasses 12 oz whole wheat bread flour 1 T salt 12 oz all-purpose white flour 12 oz artisan white bread flour Stir to a smooth dough. It will be very slack, but cohesive. Rest 1 hour Stretch and fold in the bowl. Rest and do it again until it forms up into a ball. *Rise until doubled and has a few bubbles on the top and is jiggly. *10-12 hours in cool place *12 or so hours in fridge (finish on counter, it won't be finished after the 12 hours) *6-8 hours in warmer place Gently turn out onto floured counter and divide into: 3 loaves - 23 oz each 2 loaves - 35 oz each 4 loaves - 17 oz each. Gently pull the ends under to form a loose ball. Cup the dough and gently pull it toward you in a circular motion to form and tighten its shape. But it is possible to tighten too much, especially if you've kneaded in the bosch and the dough is very strong. Place on well floured towels in bowls, seam side up. ~You can make 2 loaves on the flatter french bread pans (with parchment) and bake the pan right on the stone. Let sit on counter 30 minutes, then in refrigerator for as much as 6 hours. This makes a nice cool ball that can stand up to scoring and sliding into the oven. Bring out to warm up just a bit as the oven heats, or your previous batch bakes. Remove loaves to lightly floured pizza peel. Sprinkle and rub flour on the top and score deeply. Place into the oven using the pizza peel onto the hot baking stone. ~Baking on the stone really gives you rounder loaves!!! Leave second batch in fridge and bake 2 or 3 loaves at a time. It is worth it! Bake with cast iron pan steam above and stone on lowest rack. Convection roast 425* 20-30 minutes until it registers 200* internally and the surface looks very browned and dry. *You can even turn oven off and let sit 10-15 minutes more in the oven to really set its structure. But with multiple bakings just lower the temp to about 350* and give it 10 more minutes. The crumb is so wet that you don't want it underbaked at all! Cool on wire rack thoroughly before slicing or it will be sticky inside, especially since it is whole wheat.
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