Directions: |
Directions:Preferment:
28 g sourdough
113 g room temp filtered water
141 g whole wheat flour
Stir to combine, slightly stiff. Cover and leave 12-18 Hours.
After making the preferment then begin the Autolyse: put 465 G water in a bowl. Add in the 70 g pumpernickle, 70 g whole wheat, 423 bread flour . Mix in bread mixer until homegenous. Just hydrating the water and flour Let AutoLyse 2 to 4 hours. Let the preferment sit on top of the dough. Add 18 g salt, 21 g honey on top of hydrating dough.
After the rest: Mix the dough on low for 2 minutes. Then increase to medium for 4 minutes.
Proof for 2 hours. Fold after 1 hour. After additional hour take out and shape. Put flour down on the banneton cover. Sprinkle flour on work surface. |
Personal
Notes: |
Personal
Notes: It's a combination of whole wheat whole rye and white flour we use a sourdough preferment so it's got tons of flavor it's a big loaf it's over a kilo but the beauty of that is that you can eat it the entire week you can have toast with breakfast. You can make sandwiches you can make open faces for dinner this is a bread that will last the entire week not only because of its size but because of its deliciousness and versatility this is me it's a lifestyle come along let's make this loaf so this recipe begins with a preferment. You've seen me use these before to make great bread. it's kind of where bread begins and a way we take a little bit of culture, we add some flour and water. We let it mature overnight and in that process the quantity of flavor that you begin with increases exponentially overnight. The bacteria and the yeast grow and multiply and as part of that process they produce flavor. It's an intense way to add great flavor if you're not baking with preferments yet, trust me that that will be a whole new level that you can unlock in the best way possible. So this one begins with a little bit of sourdough culture in the bowl
28 gram ripe fed sourdough culture.
I go ahead and add my water next so that I can break the culture up in it. I'm just using sort of room temp water here.
113 grams room temp water. I'll get the whole wheat in
141 grams of whole wheat. Whole wheat is great for a preferment because it has lots and lots of nutritional value. The yeast and bacteria they like eating all of that bran and the other elements that are in the whole wheat just like we do. It's good for them. Everything in stir to combine. This is sort of a dough consistency preferment and what I mean by that is's slightly firm. The reason for that is that because there's so much energy in the whole wheat I like to control the activity just a little bit. And the way that I can do that is by making it slightly stiffer than I would. So if I made this really a loose consistency I'd have a lot of
dough activity and that's not really what I want. I want a little bit of activity not too much okay. A nice dough consistency preferment it holds together. You could knead it on the bench if you wanted to but you don't need to it's ready to go. Just get it in the bucket and we'll cover it 12 to 18 hours in a comfortable spot and then we'll come back and I'll show you what it looks like. Okay?
So this mix begins with just the flour and the water in the bowl. We call it an autolyse and that's a funny word but what it means essentially is a period of rest before we actually get to the mixing where we have the salt and the preferment in there okay so we're going to do an autolyse first. The reason for the autolyze is that it helps us build strength and it reduces the amount of folding that we're going to need later. So, into the bowl flour, water
465 Grams water and that's it. I like water in first because when I'm using a mixer it will incorporate a little more easily. I've got some whole rye in here and it's another whole grain flour and that's one of the things I like about this Meche, that it has a fair amount of whole grain in it but it's not going to eat heavy. It's not going to be like a door stop of a loaf so whole Rye
70 grams whole pumpernickle wheat. If you don't have any whole rye you could use all whole wheat. I think that would be fine
70 Grams Whole Wheat Flour. And my old friend Unbleached Bread Flour
423 grams unbleached bread flour for some strength. We got a lot of water in here we also have a lot of whole grain. So I'm just making sure that we've got the backbone that we want. So often, when I'm making hearth breads I don't use the mixer. I'm using it today becasue it's a slack dough and it allows me to do a little bit more dough development in the beginning which means that you're going to have to fold less during bulk. So, I'm doing it as a way to sort of save you a little bit of time. I'm just going to let this run until homogeneous that's about it. So stop, scrape as necessary. It's pretty close but I'm just give it another minuter or so. Okay, good. I'm looking for here is that it's homogeneous. We're not really trying to get any development we're just hydrating the flour and the water and when that happens gluten begins to develop the dough gain strength and extensibility. It doesn't really have any strength right now but as it sits over the course of two to four hours this is going to change dramatically.
Okay so that's all it is to the Autolyze mix. It's just a combination of the flour and water and then we're going to let it rest.
After the rest that's when we're going to come back and we're going to mix it a little bit further in the mixer. Before we do that I'm going to put the preferment on top of the dough. This is the first preferment that I mixed yesterday. It rests for 12 to 18 hours and it develops flavor and rises overnight it smells strong it smells peakant. It's got a little bit of a cheesey note to it, but it's also gained quite a bit of strength. I like to put it on top of the dough right now even though I'm not going to mix it in and the the reason for that is I don't want to come back and forget it later tonight similarily I'm going to go ahead and add the salt as well as the honey on top. okay so cover that let it rest 2 to 4 hours , then we'll come back and mix it.
It's had its autolyze, it's sat for a couple hours and now it's ready to begin the development phase of mixing. In the mixer, on low for a couple of minutes. Then turn up to medium speed for 4 minutes longer. If you feel the dough isn't catching it, Wet your hands turn off the mixer and pull the dough off the hook, like the equivalent of scraping the bowl. Increasing the speed with strengthen the dough. The dough is sticky that's okay that's going to improve the quality of our final loaf that comes out of the oven having that extra moisture in there is going to make it even nicer.
Now we're going to proof this for 2 hours we're going to give a fold after an hour and then I'll show you how to shape. Get it into a covered container. At this point if you want you can go
ahead and give a fold just to see how the dough feels. It's not so much that we want to strengthen it, it's to feel the consistency of the dough. Get it in a comfortable place. you don't want the area to be 80 degrees or at 60. If you need to you can cuddle it inside a proofing box or place on a heating pad. happy nappy we'll come back in an hour and fold.
So the dough is readcy for its first fold. I'm going to show you a bowl fold. Stretching from the outside to the middle. So just making my way around looking to build some tension. Then invert it so the seams side down. Okay another hour or so and then we'll come back.
Divide it and shape this dough. I use a 9 inch pie pan with a banneton cover on it. Dust liberally with flour. Now before we put the dough in there though we want to prepare it and in this case that means putting a little bit of whole wheat down you could use whole Rye too but you want to put a very generous even layer. Sprinkle a little bit of flour on your work surface. Dump the dough out of the container. You don't want it to stick to the bench. so you might flour the top side of this real quickly and as an additional measure you know you can grab your flexible scraper. Swoop right I've been gentle with it. Flour the top as well. So now to shape what I'm going to do is starting with my hand on the dry portion of the dough I'm going to lift, stretch slightly and press in the middle to seal. Work your way around doing stretching pressing. It's really more of a gathering than anything. So the seam side is underneath right now. I want that to be on the top side when I go into my form. So take it and roll it into there. Cover and let sit for 1 hour.
Preheat the oven
When it's been an hour the dough will feel marshmallowy. Invert onto a piece of parchment paper and rest for a few minutes. Don't cover you want it to begin to dry out. After a minute or so then score the loaf. Flip over onto the pan. Don't cover you want it to dry out a little bit. Score 4 slits one way and 4 on an angel. Baked but not dark. 50 minutes. We will need that time because there's a lot of moisture in the loaf.
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