* Exported from MasterCook *
Bread, BA's Best
Recipe By :Claire Saffitz
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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Poolish:
1/8 teaspoon active dry yeast
3/4 cup whole wheat flour -- plus, 117g
2 tablespoons whole wheat flour
2/3 cup rye flour -- 75g
6 tablespoons all-purpose flour -- preferably high protein
around 11%, 42g
Dough:
3/4 cup whole wheat flour -- 103g
3 cups all-purpose flour -- preferably high protein
around 11%, 412g
2 tablespoons kosher salt -- 17g
rice flour -- plus
all-purpose flour -- a 50/50 mix
cornstarch -- for dusting
This bread has a nutty flavor and intense chew; it makes toast that's
a wholesome meal unto itself. To ensure you have fresh bread on time,
count back three nights from the day you want to bake. If you want
bread on Saturday, start Wednesday night. Bake it anytime Saturday.
Poolish:
Combine yeast and 300g (1 1/4 cups) room-temperature water in the
bowl of a stand mixer. Take the temperature of your kitchen - between
72F and 74F is ideal for fermentation. If your kitchen is running
hot, use cool water. If it's a bit colder, use warm water. Add all
the flours and mix with a wooden spoon until no dry spots remain.
Cover with plastic wrap and let sit at room temperature until poolish
is mature (surface will be very bubbly), 14 - 18 hours.
Drop a pinch of poolish into a small bowl of room-temperature water.
If it floats, it's mature, and you're good to go. If it sinks, wait
30 minutes and test again.
Dough:
Combine 300g (1 1/4 cups) room-temperature water into poolish with a
sturdy wooden spoon. Add whole wheat flour and 412g (3 cups plus 1
Tbsp.) all-purpose flour and mix until no dry spots remain. Cover
dough with plastic wrap and let sit 2 hours. (This process, called
autolysis, starts to develop the all-important gluten, giving the
dough structure and chew.)
Evenly sprinkle salt over dough, then add 65g (1/4 cup plus 1 tsp.)
room-temperature water and mix with dough hook on medium-low speed.
The dough should start to develop a shape and cling to hook after a
minute or two. Increase speed to medium-high and mix until almost all
the dough clings to hook and clears the sides of the bowl, 8 - 12
minutes. Cover with plastic wrap and let sit 15 minutes to let dough relax.
Turn out dough on a clean surface. Holding a flexible bench scraper
in one hand, quickly lift dough eye-level then slap it down on
surface in one swift, deliberate motion. As you propel dough
downward, let it fall off the ends of your hands and fold over onto
itself; the dough will be sticky, but it will want to stick to itself
more than your hands. Start slowly to avoid flying dough bits, then
increase the intensity of your motion as the dough starts to firm up.
Slap and fold 10 - 12 minutes, occasionally scraping bits of dough
from surface with bench scraper. (If you're not slightly winded by
the time the dough is ready, you're doing it wrong.) This important
step builds gluten and strengthens the dough, which helps give the
finished loaf a nice open crumb.
Pinch off a small piece of dough and stretch it between your thumbs
and index fingers on both hands. The dough should be able to stretch
thin enough to let light through without breaking. If it splits or
tears, the gluten is not yet developed enough. Continue slapping and
folding another 2 minutes and test again.
Place dough in a large clean bowl and cover with plastic wrap; let
sit 30 minutes. Starting from one side, use a bench scraper to lift
edge of dough, stretching it up and out of the bowl at least 12" and
shaking back and forth to encourage lengthening, then fold back onto
itself. Rotate the bowl 90F. Repeat stretching process 3 more times,
rotating the bowl after each turn. Cover and rest another 30 minutes.
Repeat process 2 more times, resting dough 30 minutes in between each
full turn. (This rebuilds gluten and feeds the yeast during
fermentation.) Cover dough with plastic wrap and let sit in a warm
spot until nearly doubled in size, 30 - 60 minutes. Dough should look
puffed and bubbly on the surface.
To test if your dough is fermented, poke it with an oiled finger. The
dough should spring back slowly but still hold a slight indentation.
Turn out dough onto a lightly floured (use all-purpose) surface and
do a final series of 4 folds, bringing edges into the center. Turn
dough over, using bench scraper to help you, so seam side is down.
Lightly dust with more flour and cover with a kitchen towel. Let rest
until dough is puffed and surface is dotted with a few bubbles, 20 -
50 minutes.
Line a 9" round colander with a clean kitchen towel and dust towel
with an even layer of rice flour.
Uncover dough and dust with a bit more all-purpose flour. Use bench
scraper to push edges of dough toward the center to gather into a
ball. Cup scraper and free hand around far side of dough and gently
pull ball toward you, dragging dough several inches across work
surface and rotating slightly. Repeat dragging motion several times,
occasionally moving dough back to center of surface. The friction
against the surface will help tighten the gluten over the dough,
creating a smooth dome. Lightly flour top of dough, turn over with
bench scraper, and quickly transfer, seam side up, to prepared
colander; cover with plastic. Chill 1 - 2 days. The longer the bread
sits, the more complex the flavor will be, but don't chill longer or
the yeast may die.
Place an oven rack in lower third of oven and set a 3 1/2 - 5 1/2-qt.
Dutch oven in center of rack. Set your oven as high as it will go
(you want it between 450F and 500F). Let pot preheat at least 40
minutes. (If the handle on the lid is made of plastic, unscrew,
remove, and plug hole with a small piece of foil.)
Uncover dough and dust surface with rice flour. Cut a round of
parchment paper so it's slightly larger than dough; place over top.
Remove pot from oven and set on stovetop.
Working on stove next to Dutch oven, invert dough onto a plate
(parchment side will be down). Use a lame or a razor blade taped to
an ice-pop stick to slash dough in desired pattern, using swift and
deliberate strokes to cut at least 1/2" deep into dough. Working
quickly and wearing mitts on both hands, slide dough and parchment
into center of pot. Cover pot and bake bread 15 minutes. Remove lid
and continue to bake, rotating pot halfway through, until crust is
very well done - approaching the edge of burnt - 30 - 40 minutes.
Carefully transfer bread to a wire rack. When it's cool enough to
handle, remove parchment.
Resist the temptation to cut into that just-out-of-the-oven loaf.
Trust us. You want to wait at least a couple of hours so the starches
in the bread have time to set. This gives the bread a better texture.
If you're dead set on eating it warm, reheat part of the loaf in a
300F oven (which will also revive the crust), then slice.
Source:
"bonappetit.com"
S(Internet address):
http://www.bonappetit.com/recipe/bas-best-bread
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Per Serving (excluding unknown items): 135 Calories; trace Fat (3.3%
calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 628mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2016 - 0201