Post by Liz on May 26, 2008 8:34:47 GMT -5
This is from Peter Reinhart's The Bread Baker's Apprentice
I always double the recipe, and combine steps to make it a little less formulaic. I also make a few pans of rolls (make ping-pong size balls and beginning in the center of the pan, place them with barely touching sides--when they rise and m=bake they are a beautiful brown flower!), and some loaves (which is why I double it). The recipe below has the single/original portions.
Soaker and Poolish
1 Cup coarse oats, corn, barley, rye or coarse ww flour
1.5 Cups whole wheat flour
1/4 tsp yeast
1.5 Cups water, milk or buttermilk at room temp
Mix well, should be a little soupy/moist, cover with a tea towel and allow to ferment at least 2 hours (overnight is ok)
Dough
2 Cups ww flour
1.3 tsp salt
1 tsp yeast
2 TBS honey
1 TBS oil
1 large slightly beaten egg
Mix the dough and soaker together, stirring until it forms a ball adding more water or flour as needed.
Sprinkle flour on the counter and transfer ball to the counter. Knead for 10-15 minutes until the dough forms a supple, firm dough. The dough should be tacky but not sticky.
Lightly oil a large bowl and transfer the dough to the bowl, turning to coat all sides with oil.
Cover and let sit in a warm place for 2 hours or until double in size.
Divide and shape when doubled. If using loaf pans I lightly oil them beforehand. If using a sheet or flat pan I bake on parchment paper that has a sprinkle of coarse corn meal on it.
Proof at room temperature for 90 minutes or until dough has doubled.
Preheat oven to 350'F. Just before baking you may mist the tops of loaves or rolls with water and sprinkle on sesame seeds, poppy seeds, quick oats or wheat bran for garnish. You may also brush on egg white, egg yolk, butter or milk for different crust consistencies/colors.
For loaves I score diagonally at least once after brushing on egg white.
Bake loaves for about 30 minutes, rotating 180 degrees if necess., then bake 15-30 minutes longer. The finished bread should register 185-195 internal temp.
A pan of rolls takes about 25-35 minutes total.
When the bread is finished, remove from the pans and cool on wire racks for at least 1 hour. Wait 2 hours to slice (if you can!).
I always double the recipe, and combine steps to make it a little less formulaic. I also make a few pans of rolls (make ping-pong size balls and beginning in the center of the pan, place them with barely touching sides--when they rise and m=bake they are a beautiful brown flower!), and some loaves (which is why I double it). The recipe below has the single/original portions.
Soaker and Poolish
1 Cup coarse oats, corn, barley, rye or coarse ww flour
1.5 Cups whole wheat flour
1/4 tsp yeast
1.5 Cups water, milk or buttermilk at room temp
Mix well, should be a little soupy/moist, cover with a tea towel and allow to ferment at least 2 hours (overnight is ok)
Dough
2 Cups ww flour
1.3 tsp salt
1 tsp yeast
2 TBS honey
1 TBS oil
1 large slightly beaten egg
Mix the dough and soaker together, stirring until it forms a ball adding more water or flour as needed.
Sprinkle flour on the counter and transfer ball to the counter. Knead for 10-15 minutes until the dough forms a supple, firm dough. The dough should be tacky but not sticky.
Lightly oil a large bowl and transfer the dough to the bowl, turning to coat all sides with oil.
Cover and let sit in a warm place for 2 hours or until double in size.
Divide and shape when doubled. If using loaf pans I lightly oil them beforehand. If using a sheet or flat pan I bake on parchment paper that has a sprinkle of coarse corn meal on it.
Proof at room temperature for 90 minutes or until dough has doubled.
Preheat oven to 350'F. Just before baking you may mist the tops of loaves or rolls with water and sprinkle on sesame seeds, poppy seeds, quick oats or wheat bran for garnish. You may also brush on egg white, egg yolk, butter or milk for different crust consistencies/colors.
For loaves I score diagonally at least once after brushing on egg white.
Bake loaves for about 30 minutes, rotating 180 degrees if necess., then bake 15-30 minutes longer. The finished bread should register 185-195 internal temp.
A pan of rolls takes about 25-35 minutes total.
When the bread is finished, remove from the pans and cool on wire racks for at least 1 hour. Wait 2 hours to slice (if you can!).