Whole Wheat Country Bread by Amanda tastes #with Poolish
her original recipe makes 2 bread, mine here makes 1
用料
| poolish (250 g) | |
| flour (125 g) | 1 cup + 2 tsp |
| water (125 g) | |
| yeast (0.1 g) | 1/32 tsp |
| dough | |
| whole wheat flour (100g) | 3/4 cup + 4 tsp |
| salt (5 g) | |
| water | 75 ml |
| flour (25 g) | 3 tbsp + 1 tsp |
| yeast (0.75 g) | 3/16 tsp |
whole wheat country bread的做法
--- poolish -----
mix four, water, and yeast and rest for 12 h at room temp
- when it's done, you should see a bubble around every 10s, and it smells very yeasty and a bit tart--- dough ----
mix everything together till a bit gluten developsfold the dough
- could wet your hand to avoid stickiness--- 1st proof ------
68 – 77 F (20-25C) for 3h
- till it doubles the size---- transfer the dough -----
sprinkle flour around the edge of the bowl and on the work surface
- pour out the dough while sprinkling more flour
- try not to work hard on the dough to destroy the bubbles inside-- shape ----
fold corners into the center, then flip the dough, and then pull to the bottom while rotating the dough to develop surface tension--- 2nd proof ----
rest for 1h w/ plastic wrap and a towel on top
- it's done when you touch the surface and it doesn't bounce back quickly anymore
- if it doesn't bounce back, it's over-provedpreheat oven w/ a cast iron pan at 464F (240C)
pour the dough into the hot pan and cover it
bake at 464F w/ cover for 30 mins, then remove the lid and bake for another 10 mins
pour out the bread and cool on the rack
could cut it after it's cooled more (no need to be completely cooled)option sandwich:
one slice ww/ brie + apple slice+ ham
the other slice w/ Dijon mustard or butter