|Multigrain dough at hour 24|
Basic French white bread
3 cups unbleached bread flour (I like Robin Hood best)
1.25 tsp fine sea salt
.25 tsp active dry yeast
1-1.25 cups room temperature filtered water
2.5 cups unbleached bread flour (I like Robin Hood best)
.5 cups whole wheat flour
.5 cups old fashioned rolled oats (or try steel cut)
.25 cups flax meal
.25 cups sesame seeds
1 tsp fine sea salt
1 tsp brown sugar
.25-.5 tsp active dry yeast
1-1.5 cups room temperature filtered water
- Combine the dry ingredients in a large bowl and whisk to combine.
- Stir in enough of the water to make a very sticky dough. It will look lumpy. Resist the urge to knead or to over mix the dough since this is after all a knead-free recipe! Too much gluten development will prevent the loaf from reaching its full rising potential later on.
- Cover the bowl, and allow dough to rise for 18-25 hours at room temperature or until 1.5-2 times its original volume. The amount of time is dependent on room temperature and on the quantity of yeast used. (For the multigrain, I used .25 tsp of yeast and allowed it to rise in my relatively cold kitchen for about 24 hours.)
- Once you're ready to bake your bread, grease and flour a medium size loaf pan. Generously flour your dough and shape it to fit into a loaf shape. It will be sticky.
- Preheat your oven to 450F.
- Cover loaf pan with a dish towel and allow to rise a second time for 1-2 hours or until almost doubled.
- Score loaf with a very sharp razor blade or pairing knife.
- Bake loaf for 30-35 minutes or until internal temperature reaches 190F and crust is a nice deep brown colour. And try and allow the bread to cool before slicing into it! I know it's hard!! :) This is all to make sure that you won't end up with a gummy, low flavour bread!