After the last bread, I decided to go back to the original, non-whole-wheat recipe.
This recipe is made with 660 grams of bread flour and 464 grams (70%) water.
The dough sits in a cold room overnight and then is shaped and rises - took three hours to rise.
The loaf is shaped and allowed to rise on parchment paper.
The Corningware pan and lid is preheated in the 450º oven.
When the oven is hot, paper and loaf go into the pan and the pan is covered.
After 30 minutes, remove the lid.
Bread is ready in about 15 minutes more.
It will have an internal temperature of 220º.
It would have been better if I remembered the salt!!!
The picture above illustrates why you do not cut hot bread!
Note the gumminess in the bottom inch.
It still tasted great.
(Just needed salted butter!)
†††††††††
Then it was time to tackle whole wheat.
This bread is made with stone ground whole wheat, whole wheat pastry flour, and bread flour.
There is yeast, and I did remember the salt!
Mix 1 cup bread flour, 1 cup water, 1/4 teaspoon yeast. Allow it to rise overnight in a cool place.
The next morning, I mixed flours.
This time I used
12.5 ounces stoneground whole wheat flour
7.5 ounces whole wheat pie and pastry flour
5 ounces bread flour
(This brings the total bread flour to about 10 ounces.)
Add 21 ounces water and 2 teaspoons yeast.
(This brings the total water to 29 ounces and flour is 30 ounces.) That makes ±90% hydration - much more than the white bread. Although quite a bit of flour is used in the final shaping.
I also threw in a tablespoon of malt. That's supposed to make it a bit chewier and make it get stale more slowly.
I did knead this dough with the Cuisinart Mixer.
Then let it rise to double.
Then shape, and let rise again.
Bake the same as white bread (above).
This makes a loaf weighing almost two pounds.
