And while you have your hearty rustic bread, sharp cheddar, and hard salami going, you might as well open a bottle of wine. Or two. After all, you deserve it. You are a baker of bread! A feeder of people! And a bit of a lush, but let's not quibble. On the the bread, shall we?
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
The Night Before:
Rye flour - 8 oz
Water - 6.7 oz
Sourdough starter - 1½ Tbsp
- Combine well in a smallish bowl. Cover with plastic wrap and leave out on counter while you sleep.
Flaxseeds - 2.9 oz (I didn't have enough flax, so I subbed in some amaranth)
Cracked rye - 2.9 oz
Sunflower seeds - 2.4 oz
Oats - 2.4 oz
Salt - 3½ tsp
Boiling water - 13.2 oz
- Mix dry ingredients up in a heat-proof bowl (your metal stand mixer bowl works nicely). Pour hot water over and give a stir. Cover and let sit out on counter while you sleep.
Feel like a mad scientist when you wake up and see your concoctions waiting for you on your counter. Make yourself a coffee and admire your work thus far.
Bread flour - 1 lb, 8 oz
Water - 10.5 oz
Instant yeast - 2 tsp
Honey - 2 tsp
Soaker - all
Sourdough - all (or save a tiny bit for the next bread)
- Everyone into the pool!
- Throw all the ingredients into the stand mixer bowl and mix with dough hook on low for 3 minutes. Turn to medium and mix another 3 minutes.
- Turn out onto a floured board and knead a couple more minutes, adjusting hydration if necessary.
- Form into a ball and place in a clean bowl to rise, covered.
- Let rise 1 hour.
- Divide into 3 smaller loaves or 2 large ones. I did 2 large long loaves.
- Let rise, covered, 1 hour.
- Preheat oven to 460°F
- Slash and mist loaves and pop them into the hot oven.
- Bake 15 minutes, then turn oven down to 440°F
- Bake about 20 minutes more for long loaves, longer for round ones.
- You are looking for an internal temperature of over 200°F
- Let cool on racks.
- To keep crust crackly, store in heavy paper bags.
|This bread has been YeastSpotted! This week hosted by the Tartine Bread Experiment|