* 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"
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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