2 1/4 tsp. active dry yeast
3 cups warm water
1/4 tsp. barley malt syrup
1 TB salt
1 cup whole wheat flour
5-7 cups unbleached all-purpose or bread flour
olive oil as needed
In the bowl of a stand mixer dissolve the yeast and barley malt syrup in warm water. Let the bowl stand in a warm spot until a thick raft is formed.
Add the whole wheat flour and 4 cups of the unbleached flour to the bowl. Place the bowl on a mixer fitted with the paddle attachment and mix on the lowest speed until a smooth batter is formed. While mixing, add the salt. Continue to add unbleached flour until dough pulls away from the sides of the bowl, adding only enough flour as necessary.
Using the dough hook attachment, knead on the second lowest speed for 7-8 minutes.
Place the dough in a large, well-oiled bowl and turn over the dough to grease the top. Cover the bowl with plastic wrap and place the bowl in a warm, draft-free place. Let dough rise until doubled in bulk, 1-11/2 hours.
Punch down dough and turn out onto a board and knead by hand for 5 minutes. Divide dough into two pieces and round each piece into a ball. Return to greased bowl, cover with plastic wrap and let rise until doubled, 40-60 minutes.
Separate the pieces of dough and roll each ball into an oblong shape using both hands. Shape into Italian-style loaves. Sprinkle cornmeal on a baking paddle, place loaves on paddle, cover with a clean towel, and let rise until doubled, about 30 minutes.
Preheat oven with baking stone on the lowest shelf to 550° F.
A couple of minutes prior to placing loaves on oven, mist oven well.
Slash loaves with a lame, making one long slash, about 1-inch deep almost the entire length of the loaves. Slide loaves from the paddle onto the stone. Bake for3 minutes and mist oven well. Turn oven temperature down to 375° F. and continue to bake for an additional 45-55 minutes, until golden brown and bread sounds hollow when tapped.
Remove loaves from oven to a cooling rack and allow to cool prior to slicing.
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