|Ear-- finally able to use the lame properly|
|Not perfect crumb, but still quite good|
- 56.5g 100% hydration starter
- 227g Whole Wheat Flour
- 150g Water, room temperature
- All of the starter
- 445g Water (warm)
- 567g Unbleached Bread Flour (I used a combination of bread flour and-- when I ran out of that-- a high-protein all-purpose flour-- King Arthur's)
- 18g Salt
Starter (Day 1)
- Mix the ingredients for the starter together about 8 hours befor you plan to use it.
- Make sure you mix it with a for or something that will help incorporate a little air.
- Cover the bowl or jar and leave it to mature overnight at room temperature. Otherwise, the starter can rest in the refrigerator for up to three days.
- The starter, by now, should be all bubbly and smell slightly sweet.
- Dissolve the starter in the water.
- Then add the unbleached flour and the salt and mix into tacky ball. Let the dough rest for five minutes.
- The knead the dough by hand for 3 minutes. Try to incorporate air.
- Then do the first Peter Reinhart stretch-and-fold. Do four total with 10 minutes in between each.
- Depending on how warm your kitchen is, let the dough rest out (covered) for 1.5-2 hours before placing in the refrigerator. It was about 75 degrees in my kitchen and I let the dough sit out for 2 hours. Place it in the refrigerator overnight.
- Take the bread out of the refrigerator 5-6 hours before baking. Let it rest on at room temperature for 2-3 hours, depending upon the room temperature. The bread was still very cold at 2 hours, so I waited the extra hour.
- Then turn the dough onto a lightly floured surface and divide it. It can make two 1.5lb loaves or three 1lb loaves. Preshape.
- Let the dough rest for 20-30 minutes, and then do the final shaping. Cover the loaves and let them rise for 2-3 hours. My loaves needed three hours. The first loaf we baked after two hours and I think that it could have used a little extra rising time, while the second one we baked at three hours and it turned out better.
- 20 minutes before baking, heat up the your oven with your stone-and-broth-pot or dutch oven to 500 degrees F.
- Turn your dough onto a floured peel and score it right before you put it into the oven. Turn the oven down to 450 degrees F (425 convection).
- Let the dough bake under steam for 30-35 minutes, making sure that the edges of your scoring marks have turned golden.
- Then bake it for 20-25 minutes without steam, ensuring that it has an internal temperature of 212 degrees. It should be fairly light in weight and dark brown in color.
- Wait at least 30 minutes before slicing.