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Whole-Grain Artisan Free-Form Loaf Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 08 Sep 2017 11:37:46 -0700
v117.n035.3
* Exported from MasterCook *

                 Bread, Whole-Grain Artisan Free-Form Loaf

Recipe By     :HAROLD MCGEE
Serving Size  : 32    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Food Processor                  Grains
                 Hand Made                       Low Fat
                 Posted                          Side Dish
                 Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  whole wheat flour -- plus
   9             ounces  whole wheat flour -- (about 5 1/2 cups)
   10            ounces  unbleached all-purpose flour -- (about 2 
cups) more for dusting
   1 1/2    tablespoons  yeast -- (2 packets)
   1         tablespoon  kosher salt
   1              ounce  vital wheat gluten -- (about 1/4 cup)
                         Cornmeal -- as needed
                         Seeds -- for sprinkling on bread, optional

In bowl of a 14-cup food processor with dough attachment, or 
heavy-duty stand mixer with paddle, combine whole wheat flour, 
all-purpose flour, yeast, salt and wheat gluten. Add 4 cups lukewarm 
(100F) water and mix just until well blended, about 2 minutes; dough 
will be very wet and loose.

Transfer dough to a container with a slightly vented lid, or a bowl 
covered loosely with plastic wrap. Allow dough to rise at room 
temperature until it begins to collapse, about 2 hours; longer rising 
times (even overnight) will not harm dough. After rising, cover 
securely and refrigerate, and use dough over the next 14 days. Do not 
punch down or knead dough at any time.

To bake: Prepare a baking peel by sprinkling liberally with cornmeal, 
or line a large baking sheet with parchment paper. Tear off a 1-pound 
(grapefruit-size) mass of dough, and dust very lightly with flour. 
Quickly shape into a ball, stretching surface so that it is smooth. 
Stretch ball gently to elongate it, and place on baking peel. Cover 
loosely with plastic wrap and set aside to rest for 90 minutes for 
refrigerated dough, or 40 minutes for fresh unrefrigerated dough.

Thirty minutes before baking, heat oven to 450F with a baking stone 
placed on middle rack, and an empty broiler tray on a lower rack or 
bottom of oven. Just before baking, use a pastry brush to paint top 
of loaf with water. Sprinkle with seeds if desired. Slide loaf onto 
pizza peel or place on baking pan and put in oven. Quickly pour 1 cup 
hot water into broiler tray in oven, and close door. Bake until 
richly browned and firm to touch, about 30 minutes; adjust baking 
times as needed for larger or smaller loaves. For best texture, allow 
bread to cool before serving.

Four 1-pound loaves (prepared dough may be stored for up to one week 
in refrigerator)

Source:
   "cooking.nytimes.com"
S(Internet Address):
   "<http://cooking.nytimes.com/recipes/1013058-whole-grain-artisan-free-form-loaf>"
Start to Finish Time:
   "0:45"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 113 Calories; 1g Fat (4.5% 
calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 179mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 0 Fat.

NOTES : 2015 - 0131