my bread baking skills are getting increasingly better since I’ve been feeding a sourdough starter over the past few weeks. so much so, that I’m reviewing multiple bread recipes (that don’t need a sourdough starter) just for an excuse to bake bread! 😉 and so I came across a whole grain recipe from artisan bread in 5. it’s so easy. and the best part – is you can make the dough and keep it in the refrigerator for up to 2-weeks, baking up to 4-loaves during that time. I hope you try it!
Prep time and yield: Each loaf will average 5 minutes of active preparation time because you’ll store enough dough in the refrigerator to make 4 loaves over the next 10 days, slightly less than 1 pound each.
3 cups plus 2 tablespoons lukewarm water, about 100ºF (25 oz./710g)
1 package granulated yeast (2 1/4 teaspoons)
1 1/2 tablespoons kosher or other coarse salt (can decrease to 1 tablespoon to taste)
3 1/2 cups all-purpose flour, measured by the “scoop-and-sweep” method (17 oz./490g)
3 cups whole wheat flour, measured by the “scoop-and-sweep” method (13 1/2 oz./385g)
Cornmeal or parchment paper
1. Mixing and storing the dough: In a 5-quart container or bowl, mix yeast, water, and salt. Add the flours, then use a wooden spoon, stand mixer, or high-capacity food processor to mix until uniformly moist. This will produce a loose dough.
2. Cover with a lid (not airtight). Allow to rise at room temperature for about 2 hours.
3. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not completely airtight) or a bowl loosely covered with plastic wrap for up to 10 days. The dough will be easier to work with after at least 3 hours refrigeration.
4. On baking day, sprinkle the surface of the dough with flour. Cut off a 1-pound (grapefruit-sized) piece of dough. Cover the remaining dough and refrigerate for up to 10 days — flavor will develop during storage.
5. Prepare a pizza peel with cornmeal or parchment paper. Sprinkle the surface of the dough with flour. Cut off a 1-pound (grapefruit-size) piece of dough. Sprinkling with more flour to prevent sticking, shape a smooth ball with your hands by gently stretching the surface of the dough around to the bottom, rotating as you go. Shaping should take no more than 20 to 40 seconds.
6. Place dough on prepared pizza peel and allow to rest 40 to 90 minutes. The longer rest will give you larger holes and an airier loaf, but it may not rise much during this time. If you rest longer than 40 minutes, cover loosely with plastic wrapped or an overturned bowl. (note: I placed mine in a proofing basket for the pretty lines)
7. 30 minutes before baking, preheat a pizza stone (note: or a dutch oven) near the center of oven to 450º F, with a metal broiler pan on a low rack.
8. When the dough has rested, dust the top liberally with flour, then use a serrated knife to slash a 1/2-inch-deep cross.
9. Slide the loaf off the peel and onto the baking stone (or dutch oven). Pour 1 cup hot water into metal broiler tray and close oven door.
10. Bake about 30 minutes, or until crust is richly browned and firm to touch. Allow to cool completely before eating. (note: if using a dutch oven, bake for 25 minutes with the cover on – and then for the last 5 minutes uncover to get a golden brown crust)