Ingredients:
- 250 g white whole wheat flour
- 150 g all-purpose unbleached flour (I use Whole Foods 365 Organic)
- 50 g sorghum flour (spelt or kamut flour can be substituted)
- 50 g dark rye flour
- 50 g coarse yellow cornmeal
- 300 g water
- 170 g liquid starter 100% hydration
- 55 g Nantucket blend (or other)
- 26 g raw wheat germ
- 11 g salt
- 12 g almond oil (canola or sunflower oil can be substituted)
- 4 g instant yeast (I use SAF)
Method:
- Put all the ingredients (except the fruit & nut) in the bread machine in the order specified by the manufacturer (in mine, liquid ingredients must go first)
- Select and start the dough program
- Check the consistency of the dough as it is being kneaded (for best results, reserve a tenth of the water at the beginning and add it or not according to the needs of the dough)
- When the machine beeps, add the fruit and nut mixture
- Let the dough program run its course till the end of the rising period
- Take the dough out of the machine and divide it into 8 equal pieces
- Pre-shape each of these pieces into a rough boule (ball) and let rest 20 minutes under a damp towell
- Shape each piece into a boule and put the 8 boules in a circle on a baking sheet covered with semolina-sprinkled parchment paper
- Put the baking sheet in a big clear plastic bag, blow into the bag once and close it tightly
- Let rise at room temperature for about an hour and a half
- Twenty minutes before baking time, turn on the oven (450 F/246 C)
- Put in a baking stone with an empty metal pan on the rack below it
- Before baking, score or stencil the loaves (or do both as on the photo) and pour a cup of cold water in the hot metal dish (taking care to avoid getting the steam in your face or on your hands)
- Open the oven again and slide the crown (still on the parchment paper) directly onto the baking stone
- Spray the oven heavily with water (taking care not to aim at the lamp to avoid cracking) and close the oven
- Spray again two minutes later, then lower the oven temperature to 450 F/232 C and do not open the oven for the next 30 to 35 minutes
- Take the loaf out of the oven and let it cool completely on a wire rack before slicing.
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