100 Whole Wheat Sourdough Hearth Bread Food

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine the wheat flour and water. Cover and leave overnight on the countertop.
• In the morning, mix in the salt and starter. Cover and ferment the dough for 10-12 hours on the countertop (slap and fold the dough an hour before shaping it into loaves.)
• On a well-floured surface, divide the dough into 2 equal parts. Bring the edges to the center to form a ball of dough. Repeat until the loaf is structured-well.
• Place each loaf onto lightly floured parchment paper, and seam down. Transfer into 2-quart pots. Score and rest the loaves while the oven pre-heats.
• Bake loaves at 500°F covered for 25 minutes. Then bake for 15-20 minutes more, uncovered.

BETH'S 100% WHOLE WHEAT SOURDOUGH BREAD

Steps:

• The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
• That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge.
• That evening, add remaining ingredients.
• Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid.
• Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan.
• Cover loosely with oiled plastic wrap.
• Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
• Bake at 350 for 30-40 minute.
• Remove from pans immediately and cool on a wire rack.

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine all of the ingredients, mixing until a shaggy dough forms.
• Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
• Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
• Gently fold the dough over a few times on a lightly floured work surface.
• FOR SANDWICH STYLE LOAF:.
• Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
• Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
• Towards the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
• FOR ARTISAN STYLE LOAF:.
• Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
• After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
• Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
• Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
• 16. Enjoy.

100% WHOLE WHEAT SOURDOUGH HEARTH BREAD

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.