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Everyday Loaves - Whole Wheat Artisan Using 100% hydration starter (1:1:1) These loaves take time to work up the gluten, being whole wheat. But taking the extra effort rewards with a well rounded loaf, creamy inside and packed with flavor! ~133 oz
Mix: 7 oz starter 56 oz water 30 oz white bread flour -if using all-purpose white flour decrease water by 4 oz 40 oz whole wheat bread flour 2 T salt ~Ancient Grains option 7 oz starter 52 oz water 30 oz whole wheat bread flour 20 oz spelt flour 20 oz khorasan flour 2 T salt Be sure to mix starter and let it rise, usually overnight, just before mixing in the morning. Starter should be very very bubbly.
~64 oz Mix: 3.5 oz starter 26 oz water 15 oz all-purpose white flour 20 oz whole wheat bread flour 1 T salt Mix and rest until it begins to clean the bowl and form a very soft shaggy ball. Rest 60 min, can knead lightly in this timeframe. Knead and rest in mixer until it forms a smooth ball and begins to tighten and thoroughly cleans the bowl. This takes about 30 minutes of resting and mixing. Now remove to moistened countertop to stretch and fold roughly every 15 minutes to further strengthen the gluten and get a higher rise. This takes 1-2 hours! Don't rush. Let it rest 10-20 minutes between stretches. Dough should now be a tight ball which does not easily stretch anymore. Bulk rise: 8-10 hours at 70* 4 hours at 'proof' in oven Lightly olive oil the rising jar - dough comes out beautifully and stays moist. After bulk rise remove to moistened countertop again. Gently fold so the softer bottom is dispersed throughout dough lump. Divide into loaf size lumps. Form as you would a roll into a tight ball. Mist and cover. Rest 15 minutes. Tighten loaves into balls again. Rest 5-10 minutes. Finally, use very lightly floured surface to form into tight loaves for french bread pans or rounds to bake on the stone: Two 32 oz each Three 21 oz each Rise 30-60 minutes until puffy. Bake at convection roast 425* 20-30 minutes, depends on shape of loaf. If a larger loaf, lower temp to 375* and bake an extra 15 min. Bake to 190*-200* internal temperature.
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