18 ounces Bread flour (1 lb. 2 oz.)
2 ounces Dark rye flour
1/2 ounce Instant yeast
15 fluid ounces Water (temperature controlled)
1/2 ounce Salt
2 pounds Old Dough (Pâte fermentée) (optional) room temperature
Yield: 3 Loaves
1. Place the flours, instant yeast, water and salt in the bowl of a mixer fitted with the dough hook. Mix on low speed until blended. Increase the speed to medium and knead until the dough is smooth and elastic, approximately 7 to 10 minutes. Add the Old Dough in small pieces, if using. Continue kneading until the dough is fully developed and reaches 77°F (25°C).
2. Cover and ferment the dough until doubled in size, 1 to 2 hours.
3. Punch down and divide into 4 uniform pieces. Shape into round loaves then place the dough, seem side down, on flour-dusted canvas or a sheet pan lightly dusted with rice flour, coarse cornmeal or bread flour. Proof until the loaves increase by 55% to 65%, approximately 30-45 minutes.
4. Remove the dough from the proof box and uncover the loaves to allow the surface of the bread to dry slightly. Use the canvas to roll the bread onto sheet pans. Score the loaves.
5. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking, until the crust is a deep dark brown, approximately 38 to 40 minutes.
Notes: Method: Old dough or straight dough
Fermentation: Old dough 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 35 to 40 minutes.
Variation:
Walnut Bread -- Once the dough is mixed, knead in 12 ounces (360 grams/67%) coarsely chopped walnuts. Knead just long enough to incorporate the walnuts without crushing them. Ferment, then divide and shape the dough into round loaves or rolls.
2 ounces Dark rye flour
1/2 ounce Instant yeast
15 fluid ounces Water (temperature controlled)
1/2 ounce Salt
2 pounds Old Dough (Pâte fermentée) (optional) room temperature
Yield: 3 Loaves
1. Place the flours, instant yeast, water and salt in the bowl of a mixer fitted with the dough hook. Mix on low speed until blended. Increase the speed to medium and knead until the dough is smooth and elastic, approximately 7 to 10 minutes. Add the Old Dough in small pieces, if using. Continue kneading until the dough is fully developed and reaches 77°F (25°C).
2. Cover and ferment the dough until doubled in size, 1 to 2 hours.
3. Punch down and divide into 4 uniform pieces. Shape into round loaves then place the dough, seem side down, on flour-dusted canvas or a sheet pan lightly dusted with rice flour, coarse cornmeal or bread flour. Proof until the loaves increase by 55% to 65%, approximately 30-45 minutes.
4. Remove the dough from the proof box and uncover the loaves to allow the surface of the bread to dry slightly. Use the canvas to roll the bread onto sheet pans. Score the loaves.
5. Bake at 450°F (230°C) with steam injected into the oven during the first few minutes of baking, until the crust is a deep dark brown, approximately 38 to 40 minutes.
Notes: Method: Old dough or straight dough
Fermentation: Old dough 4 to 6 hours. Final dough, 1 to 2 hours. Proofing 35 to 40 minutes.
Variation:
Walnut Bread -- Once the dough is mixed, knead in 12 ounces (360 grams/67%) coarsely chopped walnuts. Knead just long enough to incorporate the walnuts without crushing them. Ferment, then divide and shape the dough into round loaves or rolls.
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