Whole Grain Artisan Free Form Loaf Food
WHOLE-GRAIN ARTISAN FREE-FORM LOAF
Provided by Harold Mcgee
Categories side dish
Time 45m
Yield Four 1-pound loaves
Number Of Ingredients 7
Steps:
- In bowl of a 14-cup food processor with dough attachment, or heavy-duty stand mixer with paddle, combine whole wheat flour, all-purpose flour, yeast, salt and wheat gluten. Add 4 cups lukewarm (100 degrees) water and mix just until well blended, about 2 minutes; dough will be very wet and loose.
- Transfer dough to a container with a slightly vented lid, or a bowl covered loosely with plastic wrap. Allow dough to rise at room temperature until it begins to collapse, about 2 hours; longer rising times (even overnight) will not harm dough. After rising, cover securely and refrigerate, and use dough over the next 14 days. Do not punch down or knead dough at any time.
- To bake: Prepare a baking peel by sprinkling liberally with cornmeal, or line a large baking sheet with parchment paper. Tear off a 1-pound (grapefruit-size) mass of dough, and dust very lightly with flour. Quickly shape into a ball, stretching surface so that it is smooth. Stretch ball gently to elongate it, and place on baking peel. Cover loosely with plastic wrap and set aside to rest for 90 minutes for refrigerated dough, or 40 minutes for fresh unrefrigerated dough.
- Thirty minutes before baking, heat oven to 450 degrees with a baking stone placed on middle rack, and an empty broiler tray on a lower rack or bottom of oven. Just before baking, use a pastry brush to paint top of loaf with water. Sprinkle with seeds if desired. Slide loaf onto pizza peel or place on baking pan and put in oven. Quickly pour 1 cup hot water into broiler tray in oven, and close door. Bake until richly browned and firm to touch, about 30 minutes; adjust baking times as needed for larger or smaller loaves. For best texture, allow bread to cool before serving.
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- Pour in the room temperature water and stir until a uniform dough comes together. You may need to use your hands. Form the dough into a rough ball and place it in the bottom of the same bowl you made the dough in. Cover the bowl with plastic wrap and let it sit on the counter for 12-18 hours. I usually make the dough in the evening and let it rise overnight while I sleep.
- A little bit before you are ready to bake the dough, preheat your oven to 475F/250C and place a dutch oven** inside the oven to preheat as well. Once the oven has preheated and the dutch oven is hot, carefully remove the pot from the oven and take the lid off.
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- Day One: Mix all ingredients except the flour in a large bowl or a lidded (not airtight) storage container. I use a plastic shoebox size container with a lid that simply clicks on and off. If you do not have a lid that is NOT airtight, you can drill or cut a small hole in the lid and vent it that way.
- Next, add in the flour and stir until combined. Let this rest on the counter, covered, in the non-airtight container, for approximately 2-3 hours. The dough should rise and then collapse (flatten on top). Store this dough in the refrigerator for 2-5 days.
- On Baking Day: Lightly flour a baking sheet or pizza stone and set aside. Wet your hands first and then remove a 1/3 portion of your dough. It will be very sticky and wetting your hands makes it much easier to handle. Keeping your hands wet, quickly shape the dough into a ball and stretch the surface of the dough around to the bottom on all sides, rotate the ball as you go around it shaping the dough.
- Place the dough (folded ends tucked underneath) on a pizza peel (or directly on your baking sheet if you do not have one). Allow it to rise for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated knife.
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