Last week I shared a YouTube video demonstrating how to bake Artisan Bread from the authors of Artisan Bread in 5 Minutes a day.
Today I decided to try the bread with 1/2 whole wheat flour. It turned out GREAT!
In case you missed the video, here it is:
So to recap:
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
3 cups warm water
3 1/2 cups whole wheat flour
3 cups all-purpose flour
Combine all ingredients in large bowl. Stir with wooden spoon until flour is mostly worked in. There is no need to knead or overwork the dough.
Allow to rise for 2 hours.
Today we divided the dough into two large loaves. Work dough into round loaves. Place on cornmeal covered wood working surface. Allow to rise an additional 40 minutes.
|The cornmeal on the wood surface allows the bread loaf |
to easily slide onto the stone in the oven
While bread is rising, heat oven to 425 degrees. While heating, place cooking stone (if you have one) in oven. About 10 minutes before placing bread on stone, place the additional cooking pan (for water) in the oven to heat up.
After 40 minutes, place bread loaf on stone; pour water in baking pan below the stone. This should steam.
Cook about 20 minutes or until nice golden brown.
|Fresh out of the oven|
|The kids love fresh baked bread!|
Maybe next time I'll try 100% whole wheat.