100% WHOLE WHEAT SOURDOUGH HEARTH BREAD
As with other sourdough recipes in this book, you have two options with this recipe. For a "purist" version, omit the instant yeast from the final dough. For a mixed method, which will rise more quickly but lack some of the sour flavor, include the instant yeast. The optional oil helps lubricate and soften the bran fiber in whole grain bread. For a variety of other options in making this bread, see page 83, where you'll find multigrain suggestions, guidelines for making transitional breads with less than 100 percent whole grains, and more.
Yield makes 2 loaves
Number Of Ingredients 10
Steps:
- To make the starter, combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, then increase to medium speed for about 30 seconds. If mixing by hand, stir for about 2 minutes, until well blended. The starter should feel doughlike and tacky or slightly sticky; if not, stir in additional flour or water as needed.
- Transfer the starter to a lightly floured work surface and knead for about 30 seconds. Place it in a clean, lightly oiled bowl, cover the bowl loosely, and leave at room temperature for 6 to 8 hours, until the starter increases to about 1 1/2 times its original size. Use the starter immediately to make the final dough, or refrigerate overnight or for up to 4 days.
- To make the dough, cut the starter into 10 or 12 pieces and put them in a mixing bowl. Dissolve the honey in the warm water (if using sugar rather than honey, mix it in with the flour and salt), then stir in the oil and pour the mixture into the mixing bowl. Stir to soften the starter, then add the flour and salt, along with the instant yeast (unless making the "purist" version). If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute, or stir with a large spoon for about 1 minute, to evenly distribute the ingredients and create a wet, coarse dough. Let the dough sit for 5 minutes to fully hydrate the flour.
- Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes. The dough will firm up slightly and become smoother. If it's very stiff, add a little more water, 1 teaspoon at a time. The dough should be very supple and slightly sticky. Continue to mix with the dough hook on medium-low speed, or mix by hand, for 4 minutes more, increasing the speed to medium-high or kneading more vigorously for the final 20 seconds to develop and organize the gluten. The dough will still be slightly sticky but will also feel stronger and more elastic.
- Transfer the dough to a lightly floured work surface with a wet bowl scraper. With wet or oiled hands, reach under one end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The dough should be slightly firmer, though still very soft and fragile. Place the dough in a clean, lightly oiled bowl, cover, and let sit at room temperature for 10 minutes. Repeat this entire process three more times, completing all repetitions within 40 minutes.
- After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 4 days (for the "purist" version, leave the dough out for 2 to 3 hours before refrigerating). The dough will rise to about double, and possibly triple, its original size within 8 to 12 hours in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
- Remove the dough from the refrigerator about 3 hours before you plan to bake (or 4 hours before for the "purist" version). Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls. Shape the dough as freestanding loaves (see page 20) or rolls (see page 25). You can use bannetons, couches, or the back of a sheet pan lined with parchment paper to proof the bread. Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours (up to 4 hours for the "purist" version), until increased to 1 1/2 times its original size.
- Preheat the oven to 500°F (260°C) and prepare it for hearth baking (see page 30). Uncover the dough 15 minutes before baking and score it with a sharp serrated knife or razor blade (scoring rolls is optional).
- Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the temperature to 425°F (218°C).
- Bake the loaves for 15 minutes, then rotate the pan; rotate rolls after 10 minutes. The total baking time is 35 to 45 minutes for loaves, and only 20 to 22 minutes for rolls. The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 195°F (91°C) in the center. For a crisper crust, leave the bread in the oven for 5 to 10 minutes after you turn the off oven.
- Cool on a wire rack for at least 20 minutes for rolls and 45 minutes for loaves before slicing or serving.
FRENCH HEARTH BREAD
This rustic bread has its origins in the towns and farms of the French countryside. With the addition of honey for sweetness and a golden crust, the further addition of a small amount of wheat flour makes a perfect loaf of daily bread.
Provided by Pastryismybiz
Categories Yeast Breads
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dough Starter:.
- In a mixer bowl combine the 1 cup bread flour,1/4 cup wheat flour, 1/2 tsp yeast, honey and water.
- Whisk until smooth, about 2 minutes.
- Scrape down bowl. Cover bowl tightly with plastic wrap. Let ferment at room temperature for 1 hour up to 4 hours.Starter will have bubbled up and risen in the bowl.
- Flour Mixture:.
- Combine the 1 3/4 cups bread flour and the yeast.
- Add to the risen sponge in the mixing bowl.Do not add salt at this time.
- With the dough hook installed mix on low speed (# 2 on a Kitchenaid) for about one minute until you have a rough dough.
- Cover with plastic wrap and let it rest for 20 minutes.
- Sprinkle on the salt at this stage and knead with dough hook (#4 speed) for about 7 minutes. Instant read thermometer plunged into the center should read 78 to 80 degrees.
- The dough should be very elastic, smooth and slightly sticky;If too sticky,add a little flour up to 1/4 cup. You can knead in any extra flour by hand after you remove the dough from the bowl.
- Let the dough rise in an oiled covered bowl until double at room temperature.
- Press the dough down, fold it over and let rise again for another l hour.
- Turn the dough out onto a lightly floured surface.
- The dough may be formed into a ball or,placed in an 8 X 4 greased bread pan or rolled out to an oblong loaf.
- Free form loaves should be placed on a cookie sheet that has been sprinkled with flour or cornmeal.
- Cover the shaped dough and allow it to double. The freeform oblong loaf should be 8" by 3"inches high. In the loaf pan the center should be 1" higher then the sides of the pan.
- Preheat the oven to 475 1 hour before baking. Adjust oven shelf to lowest level and place a baking stone or baking sheet on it before preheating the oven.
- At this stage I like to mist the loaf with water and roll it in sesame seeds, poppy seeds or other whole grains.
- Slash freeform bread diagonally with a sharp knife or razor blade making 1/2" deep slices.
- If using a loaf pan, make 1 slash down the center or leave unslashed.
- Bake for 10 minutes at 475 then turn oven down to 425 and continue to bake for 20 to 30 minutes more or until Instant Read Thermometer reads about 200 degrees. Cover halfway through baking if loaf becomes too brown.
- Let bread cool thoroughly before slicing.
Nutrition Facts : Calories 232.8, Fat 0.7, SaturatedFat 0.1, Sodium 584.4, Carbohydrate 48.9, Fiber 2.4, Sugar 1.4, Protein 7
HEARTH BREAD
Make and share this Hearth Bread recipe from Food.com.
Provided by MARIA MAC
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix flour, salt, soda, sugar and butter.
- Put in egg and sour milk and mix well.
- Turn out onto a breadboard and knead it a little, then put in a pan and bake.
- To a nice golden brown in a 350 oven 25-30 minutes.
Nutrition Facts : Calories 1592.2, Fat 47.9, SaturatedFat 27.2, Cholesterol 321.4, Sodium 2185.6, Carbohydrate 249.4, Fiber 6.8, Sugar 60.7, Protein 38.4
ROSE'S HEARTH BREAD
I found this recipe on the back of Gold Medal "Best for Bread" flour, which credits it to Rose Levy Beranbaum's book "The Bread Bible". Easy to make and the potential add-ins are endless. My favorite is adding a head of roasted garlic. A very hearty bread. Prep time includes dough rising.
Provided by Zetty66
Categories Breads
Time 2h30m
Yield 1 slice, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together flours, salt and yeast. Stir in water and honey. Knead dough until smooth and springy, but still slightly sticky. Add a little flour or water as necessary.
- Lightly brush oil inside of large bowl. Place dough in bowl, turning to oil all sides. Cover bowl tightly with plastic wrap and let rise in a warm place about 1 hour or until doubled in size.
- Line cookie sheet with cooking parchment paper or lightly sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round ball. Place on cookie sheet, cover with oiled plastic wrap and let rise in a warm place about 45 minutes.
- Place baking stone on lowest oven rack and heat oven to 475°F Carefully cut an X-shaped slash on top of dough; spray with cool water. Place cookie sheet in oven on baking stone; place one cup water in a shallow pan on the other rack.
- Bake 10 minutes; reduce oven temperature to 425°F Bake an additional 15-20 minutes or until bread is golden brown and skewer inserted in center comes out clean. Cool completely on a cooling rack.
- NOTE: Stir-ins can include: 1/4 cup of 1 or 2 of the following--Kalamata olives, roasted garlic cloves, cut-up sun-dried tomatoes, slice chives, shelled sunflower seeds, 1 teaspoon fresh or 1/2 teaspoon dried herbs such as rosemary or thyme.
Nutrition Facts : Calories 138, Fat 0.4, SaturatedFat 0.1, Sodium 292.4, Carbohydrate 28.9, Fiber 1.3, Sugar 0.6, Protein 4.1
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
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4.7/5 (21)Total Time 3 hrsServings 1
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, stirring until the dough comes together., Knead the dough, by hand or using a mixer, until it's smooth, soft, and sticky, adding additional water or bread flour if necessary. , Cover the dough and let it rise until puffy, 60 to 90 minutes., Lightly grease the base of a 2-pound capacity covered bread baker, like our glazed long covered baker, bread baking crock, or Dutch oven. Dust it with flour, semolina, or cornmeal., Gently deflate the dough and shape it into a log the size and shape of your chosen baker. Place it in the prepared pan, and let the dough rise until it's just about doubled in size, 60 to 90 minutes., Towards the end of the rising time, preheat the oven to 400°F.
- Bake the bread for 40 minutes with the cover on, then remove the cover and continue baking for 5 to 10 minutes longer. The bread should be a nice golden brown when finished, and its internal temperature will register at least 200°F on a digital thermometer., Remove the bread from the oven, turn it out of the pan, and let it cool completely before slicing., Store bread, well wrapped, at room temperature for several days; freeze for longer storage.
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , To make the poolish: Combine the flour, water, and yeast.
- When the poolish is ready to use, it will be doubled in size, and filled with large bubbles., To make the dough: Add the water to the poolish.
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- Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth.
- If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes.
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