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Artisan Whole Wheat Round

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Joined: 26 Oct 2010
Posts: 1
Location: Alexandria, VA.

PostPosted: Tue Oct 26, 2010 10:06 pm    Post subject: Artisan Whole Wheat Round Reply with quote

This recipe is pretty simple, but the logistics will determine success or failure. I have discovered that 6-7 cups "White Whole Wheat" flour from Trader Joes makes an excellent loaf using only 3 cups of warm water - about 100 degrees F - yeast, and a couple of tablespoons of molasses. You can attempt to substitute another flour or simply mix whole wheat flour with unbleached flour 50/50. The logistics are as follows: a large heavy pottery or crock-type bread making bowl in a stoppered sink half full of hot water from the tap. Heat the inside of the bowl with hot water and pour that off into the sink too. The bowl should just begin to float. Measure the warm water (3 c) into a bowl, two packages or 2 tablespoons of regular dry yeast, 2 tablespoons of molasses, whisk gently. Then gently whisk in 3 cups of the flour. Allow to set for about 10-15 minutes to rise. Pre-heat the oven to 350 degrees. When you return, add 3 more cups flour, turning the dough with a strong wooden spoon. Scoop down the edge of the bowl then fold over. Easy. Flour the kneading surface. Remove the bowl of dough from the sink, drying the bottom of the bowl, turn it over on to kneading surface. Drain the sink. The method I use for kneading is actually a Japanese method for wedging potters clay in which you just easily rock the dough back and forth, only folding over a small part of it at the time. The is gentle and stress-free on the body. Adjust the mass periodically to ensure that you progressively work through the entire dough. Add flour to the kneading area as necessary. Somewhere around the 100th knead (this is a minimum) the dough begins to feel the gluten and becomes bouncy, buoyant, and elastic. What you are shooting for is to try to get there without having to add too much more flour - maybe about half a cup more - and have it not stick to the kneading surface. When you stop adding a little flour to the surface while kneading it ideally will just be barely sticky. Dust the dough top and bottom one more time. Now refill the sink with hot water, return the bowl to the sink, and place the dough in the bowl and cover it gently with a clean tea-towel. Sprinkle a little flour over a cookie sheet or pizza pan. When the dough doubles again move it to the pan and into the oven one hour. I use either unsalted butter or a bowl with olive oil into which balsamic vinegar has been added. Variations include cinnamon-raisin-walnut, or garlic-rosemary-pinion nuts. In the cinammon-raisin version this can be rolled up into the bread, the garlic-rosemary, ingredients is added before kneading.
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