Tuesday, October 21, 2008

Whole Wheat Bread

Soaker: 1 c coarse whole wheat flour or other ground grains (I used oats); 3/4 c water at room temp.

Poolish: 1 1/2 C whole wheat flour, 1/4 t instant years, 3/4 c water at room temperature.

Dough: 2 C whole wheat flour, 1 1/3 t salt, 1 t instant yeast, 2 T honey, 1 T vegetable oil, 1 egg

The day before making the bread, make the soaker and poolish. For the soaker, mix together the coarse whole-wheat flour and the water in a bowl, cover the bowl with plastic wrap, leave at room temperature to next day. For the poolish, mix together the whole wheat flour and yeast, then stir in water to make a paste. Stir only until all the flour is hydrated, then cover the bowl with plastic, allow to ferment at room temp. for 4 hours. Place in refrigerator overnight.

The next day remove the poolish from the refrigerator 1 hour before making the dough to take off the chill. In a mixing bowl, stir together the whole wheat flour, salt, yeast. Add poolish and soaker, honey, oil and egg. Stir until dough forms a ball, adding more water/flour if needed.

Sprinkle whole wheat flour on counter, transfer the dough to the counter and knead until it becomes a firm, supple dough. 10-15 minutes. Dough should register 77-81F. Lightly oil a bowl and transfer dough to the bowl, cover with wrap and ferment 2 hours.

Divide into two pieces and shape into loaves. Mist tops with oil and cover, proofing for 90 minutes.

Bake at 350 for 50 minutes.

+++Both of these breads come from Peter Reinhart: The Bread Baker's Apprentice. I've created over a dozen of his breads from this book and have enjoyed every one!

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