There is the option of retarding the dough in the fridge overnight and, after doing a side-by-side experiment, I suggest you try that option. The dough has a bit more maturity, a nice little tang.
Hamelman has you shape into rounds and ovals, but many of us who baked through Reinhart's The Bread Baker's Apprentice - couldn't help making an S shape.
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
Early Morning: Soaker
Millet- 2.6 oz
Wheat flakes- 2.6 oz
Coarse cornmeal- 1.3 oz
Hot water- 8 0z
Stir all together in a medium heat-proof bowl and cover with plastic wrap. Let stand at least 4 hours.
Durum flour- 1lb, 3.2 oz
Bread flour- 12.8 oz
Fennel seeds, toasted- 2T
Water- 1 lb, 2.2 oz
Salt- 3½ tsp
Instant dry yeast- 1¾ tsp
- Place everything in the stand mixer bowl. With dough hook, mix on first speed for 3 minutes to incorporate all the ingredients thoroughly. Then mix at second speed for 3 minutes.
- Ferment 2 hours or overnight. (I did one at the two hours and two at the overnight - I preferred the taste of the overnight loaves.)
- Fold the dough once during the 2 hour fermentation.
- Divide dough into 3 equal pieces. Preshape lightly into rounds and place on floured surface, seams up. Let rest 10-20 mins.
- Shape into rounds or ovals or even an S shape as I have done (thank you Peter!).
- Cover and let rise one hour. If you have bannetons or brotforms, you may want to let your dough rise in them.
- Preheat oven to 460°F.
- Bake at 460° for about 30 minutes, or until nicely browned and baked through.
- Let cool on wire racks
|This bread has been Yeastspotted!|