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Ingredients
- 1 c. water chlorine-free
- 1/4 tsp instant yeast
- 1 1/4 c. King Arthur Special For Machines Bread Flour
- 2 Tbsp. King Arthur Stone Grnd Whole Wheat Flour
- 1 Tbsp. yellow cornmeal
- 1 Tbsp. semolina flour
- 1 c. water chlorine-free
- 1 Tbsp. kosher salt
- 1 Tbsp. sugar
- 1/4 tsp instant yeast
- 3 1/2 c. King Arthur Special For Machines Bread Flour
Directions
- First my comments, then the recipe.
- I'm not sure how to make water chlorine-free, or possibly why it's important. I boiled the water for the sponge, then measured the remaining water and let it sit overnight. Read the whole recipe, including suggestions, before you start. You just leave the sponge in the machine overnight, then add in the remaining ingredients. I used 1 Tbsp each of whole wheat and rye, instead of 2 Tbsp whole wheat. I used 1 1/4 C water the next day instead of 1 (they suggest up to 1 1/2, but the dough is very wet and sticky). I used regular yeast. I also used regular salt, but only about 1/2 Tbsp, since kosher salt contains huge crystals, and 1 Tbsp must contain less salt mass than 1 Tbsp regular. Note which this recipe contains no added fat. Note their suggestion for storing the bread. This is something which was suggested earlier on the bread list as well. Simply leave the loaf on the countertop, cut side down. This actually works. It stays crusty on the outside and chewy on the inside.
- The Sponge (begin the night before):1 c. water, chlorine-free1/4 tsp. instant yeast1 1/4 c. King Arthur Special For Machines Bread Flour 2 Tbsp. King Arthur Stone Grnd Whole Wheat Flour 1 Tbsp. yellow cornmeal1 Tbsp. semolina flour
- Place the ingredients in the pan of your bread machine and program for Manual or possibly Dough. Press Start. After several min, or possibly once the dough is fully mixed - it'll look like thick pudding - cancel the machine. [Leave sponge in the machine.]
- The Next Day (or possibly about 8 hrs later) stir down the sponge. Continue to make the dough by adding the following:1 c. water, chlorine-free1 Tbsp. kosher salt1 Tbsp. sugar1/4 tsp. instant yeast3 1/2 c. King Arthur Special For Machines Bread Flour
- Program your machine for Manual or possibly Dough, and press Start. As the dough begins to mix it should form first a soft mass, then eventually a soft ball which is not too stiff, but not sticky, either. Adjust with additional flour or possibly water as necessary. (If the dough isn't coming together, stop the machine, and stir the dough with a rubber spatula to help the sponge and added ingredients combine. Re-program the machine for Dough, and start it again.)
- When the cycle is complete, remove the dough from the machine. (It can hang around for a bit - you do not have to rush.) Cover with a tea towel and let rest for 30 min. (If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and chill it. When you're ready to work with it, deflate if necessary, and allow to hot slightly before proceeding.)
- After its rest period, deflate the dough gently and form it into a round ball, Place the ball, seam-side down, on a cornmeal-dusted baking sheet. Cover it lightly with a tea towel. Let it rise a second time till it's puffy and about 30% to 40% larger, about 1 hour. Do not let it rise too much, since it rises some more in the oven and, if it's overproofed initially, it'll collapse as it bakes.
- Preheat the oven to 475 F. Make several 1/4- to 1/2-inch slashes or possibly crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or possibly deflate, generally the heat of the oven will help it spring back. [I find which my bread knife makes the best slashes.]
- Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack.
- Spritz the oven walls every few min for the first 15 min of baking. Lower the heat to 425 F (this reduction in heat mimics the "falling oven" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake till well-browned, about 35 min. The interior temperature of the bread should register 190 F on an instant-read thermometer. Remove the bread from the oven, and cold it on a wire rack before slicing. Store, cut side down, on a counter (don't cover). Yes, this really works; your bread will remain fresh but not soggy for several days.
- Yield: One large loaf, about 24 hearty servings.
- Additional Notes:You may use 2 Tbsp. pumpernickel, the grain French bakers traditionally add in to enhance a bread's keeping qualities, in place of the whole wheat flour in the initial sponge.
- For an even chewier bread with larger, more irregular holes, try increasing the amount of water in the dough's second stage by 1/4 to 1/2 c.. Add in 1/4 c. initially, then take a look at the dough while it's in its second kneading cycle. Your goal is to create a dough that is very wet and slack, but that will still hold its shape when formed into a freeform loaf. Add in additional water if it looks as though the dough can absorb it and still remain hard sufficient to be workable.
- This bread is an ideal candidate for a linen-lined banneton, that will hold and shape it as it rises and, because of the moisture-drawing qualities of the linen, help produce a chewy crust.
- Try putting your risen loaf into the oven without slashing it first; it'll develop its own natural split, producing a more rustic-looking loaf.
- For a thick, brown, chewy bottom crust, try baking the bread in the oven in a preheated cast iron skillet, or possibly on a baking stone.
- For a crisper crust, allow the loaf to cold in the oven. When the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaf inside.
- Just a Hint.... Store crusty hearth loaves uncovered, but with their cut side down on the counter. This is one of the best tips we've come across in some time. Though this doesn't work on baguettes, rolls, or possibly other small loaves, it works beautifully on big boules or possibly freeform loaves. The moisture in the bread's interior gradually migrates to the surface, but since the cut side is covered, it cannot escape there; instead, it must navigate its way through the thick crust, a much slower process. This keeps the bread's interior soft, and the crust hard and crunchy.
- NOTES : We have just finished off our second loaf. It's wonderful!
- It is FABULOUS! Words cannot describe how wonderful it is, how crusty and chewy, with holes in it. Exactly like what my son buys in a Seattle bakery. Very easy to make, too. Mix the sponge in the breadmaker, unplug and leave it overnight. Next day add in the remaining ingredients and set on dough cycle. Then form the loaf by hand, let rise, and bake in the oven. By the way, the dough is quite wet and sticky, and might be hard to knead by hand.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 52g | |
| Calories 129 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6978mg | 291% |
| Potassium 76mg | 2% |
| Total Carbs 28.83g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.75g | 9% |
| Protein 2.81g | 4% |
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