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This one ended up spending two days in the fridge because things were so hectic around the inauguration and it was amazing as a result! Amazing flavor, aroma when toasting - almost a cinnamon smell, great texture, crumb - very even. I will probably do it this way again if I have the patience to wait!!
It's my basic bread technique - a wet sponge with all the water and all the whole wheat, pinch of yeast, ferment overnight, then add the yeast, salt and the white flour. In this case:
mix 2 cups whole wheat flour 2 cups water and a pinch of yeast
cover and ferment overnight on the counter
next day
add 1.5 tsp salt, 1 tsp SAF instant yeast. (regular active dry yeast add a bit more - maybe 1.25 tsp?)
mix for a bit to let the yeast rehydrate before adding 2 cups all purpose flour
knead for a few minutes, return to bowl and let rise for an hour or so.
Refrigerate for 2 days
Knead again, roll out into a thick sheet, roll up into a cylinder, place on buttered cookie sheet, let rise until doubled.
slash top lengthwise 1/2 inch deep with serrated bread knife
bake at 400 for 40-50 minutes
cool on rack
Enjoy!
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