KIDDOCJJ
KIDDOCJJ
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ARTISAN WHOLE WHEAT BREAD

This recipe is adapted and simplified from the original recipe found in the Sullivan Street Bakery Cookbook by Jim Lahey. He is the originator of the "no-knead-bread" movement and over the years I have morphed some of his techniques with those of other master bakers and have perfected artisan bread with the least amount of work and the most amount of flavor. Enjoy!

P.S. You'll need to make some starter for this bread, so click here to learn how to make one.

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  HERE'S WHAT YOU NEED/INGREDIENTS:   -  big bowl and a wooden spoon (or in my case, being a lazy a$$, I used my mixer with a dough hook ....burst your bubble, didn't I?)  -  heaping TB (about 30g)  BIGA   (more won't hurt you, I promise!)  -  10 oz water (nothing fancy)  -  whole wheat flour 2/3 c. (100g)

HERE'S WHAT YOU NEED/INGREDIENTS:

-  big bowl and a wooden spoon (or in my case, being a lazy a$$, I used my mixer with a dough hook ....burst your bubble, didn't I?)

-  heaping TB (about 30g) BIGA (more won't hurt you, I promise!)

-  10 oz water (nothing fancy)

-  whole wheat flour 2/3 c. (100g)

 -   unbleached all purpose flour 2 c. (300g)  -  fine sea salt (I use Hain) 1 1/2 tsp  -  wheat bran for dusting (and your colon will thank you in the morning)   HOW TO DO THIS:   1. Mix the BIGA with water in a bowl or the bowl of your stand mixer until broken up/dissolved   

-   unbleached all purpose flour 2 c. (300g)

-  fine sea salt (I use Hain) 1 1/2 tsp

-  wheat bran for dusting (and your colon will thank you in the morning)

HOW TO DO THIS:

1. Mix the BIGA with water in a bowl or the bowl of your stand mixer until broken up/dissolved

 

 2. Add the whole wheat flour, all purpose flour, and sea salt

2. Add the whole wheat flour, all purpose flour, and sea salt

 3. Beat with your dough hook or your personal best mojo and a wooden spoon for about 30 seconds (until the dough comes together and there is no visible dry flour.

3. Beat with your dough hook or your personal best mojo and a wooden spoon for about 30 seconds (until the dough comes together and there is no visible dry flour.

 4. Dump this lump of dough into a lightly greased bowl, cover with plastic wrap and ignore it for an hour or two.

4. Dump this lump of dough into a lightly greased bowl, cover with plastic wrap and ignore it for an hour or two.

 5. Now it's time to introduce the gluten strands to each other. Take a flexible bench scraper or spatula and starting from the bottom of the cough, pull dough up and over.

5. Now it's time to introduce the gluten strands to each other. Take a flexible bench scraper or spatula and starting from the bottom of the cough, pull dough up and over.

 6. And up and over (while rotating the bowl).  7. Re-cover with plastic wrap and let sit and bloom for 10-18 hours. 

6. And up and over (while rotating the bowl).

7. Re-cover with plastic wrap and let sit and bloom for 10-18 hours. 

8. Throw a piece of parchment down on a sheet pan, and dust heavily with wheat bran.

9. Once your dough has rested, time to shape the loaf. Follow this video to learn how.

 10. Once your loaf is shaped, make cuts with a sharp knife or lame (fancy word for razor blade on a stick). I showed you my cuts with the drawing at the bottom.  11. Let dough relax and cover for another hour. During this interlude, TURN YOUR OVEN ON TO 500. Put a heavy pot and lid inside to preheat.

10. Once your loaf is shaped, make cuts with a sharp knife or lame (fancy word for razor blade on a stick). I showed you my cuts with the drawing at the bottom.

11. Let dough relax and cover for another hour. During this interlude, TURN YOUR OVEN ON TO 500. Put a heavy pot and lid inside to preheat.

 12. Place the loaf into your hot pan, cover and bake at 500 for 30 minutes.

12. Place the loaf into your hot pan, cover and bake at 500 for 30 minutes.

 13. Uncover, remove the paper, and continue baking with the LID OFF for another 10 minutes. Check the internal temperature of the loaf and make sure it's 210-212 degrees.  14. Cool on a rack (good luck with that). Eat. enjoy. You are welcome.

13. Uncover, remove the paper, and continue baking with the LID OFF for another 10 minutes. Check the internal temperature of the loaf and make sure it's 210-212 degrees.

14. Cool on a rack (good luck with that). Eat. enjoy. You are welcome.