OK ...I know it's not a picture of a loaf of bread. But Scott & I had to try it right out of the oven with butter. Oh, it was so good! Then I remembered to take a picture. But it still looks good.
So I followed the directions using 11 cups freshly ground whole wheat flour and 2 cups white flour for the 3-3-6-13 recipe, which is:
3 tablespoons salt & yeast
6 cups warm water
13 cups flour
Putting all into a large rubbermaid container. Mixing only, no kneading. Let raise for 4 hours. Refrigerate for 1 hour and shaped this loaf. Place on a cookie sheet with cornmeal on it. Let it rise for 45 minutes. Bake at 450' on the middle rack with another pan on bottom rack with 2 cups hot water in it. Baked for 30 minutes.
The bread was crunchy & slightly chewy crust and wonderfully tender inside. It was the best artisan bread I have ever made!!!
Next time I will use ALL Whole Wheat Flour!
The authors of "Artisan Bread in Five Minutes a Day" say that whole wheat flour has a bitter taste and needs honey or a sweetner and milk added to the recipe. But I beg to differ... Only rancid whole wheat flour is bitter. Freshly ground flour is wonderul.
Last night we used this dough to make pizza. Let's just say that's it's all gone because it is sooo good. We rolled the dough out on a floured counter & placed it onto a baking sheet with cornmeal. Added toppings and baked at 450' for 15 minutes. Better that any other dough we have used in the past 10 years or more.
This recipe make 8 - 1 pound loaves (dough is about the size of a grapefruit) and keeps refrigerated for 2 weeks.
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