Description
I got this recipe out of a novel and made some minor changes. It is a yummy French bread that is worth the wait.
Ingredients
- ½ teaspoon instant yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- ¾ cup whole wheat flour
- 2 ½ cups warm water
- ½ teaspoon instant yeast
- 6 cups unbleached bread flour
- 1 tablespoon kosher salt
- 2 tablespoons cornmeal for dusting
Instructions
- To make the sponge
- whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours
- bringing it back to room temperature before proceeding with the recipe.
- When the poolish is ready
- it will be bubbly and loose
- with a yeasty
- sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time
- mixing well after each addition
- until the dough becomes too difficult to stir.
- Transfer the dough to a floured work surface and knead for 10 to 12 minutes
- adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
- Place the dough in an oiled bowl
- turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size
- about 2 to 3 hours.
- Deflate the dough and cut it into two pieces. Shape the dough into two rounds
- cover them with plastic or a damp cloth
- and allow the dough to rest for 30 minutes at room temperature.
- Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet
- arranging a fold down the center to separate the loaves. Place the loaves
- seam-side up
- on the floured cloth. Dust the tops of the loaves with flour
- cover with a damp towel
- and let rise until doubled in bulk again
- about two hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet
- placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
- Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown
- about 25 to 30 minutes. Cool the loaves on wire racks.
Prep Time: 3 hrs
Cook Time: 25 mins
Total Time: 5 hrs 25 mins
Servings: 8