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Ингредиенты
- Sponge Starter (Begin 2 to 16 hrs ahead)
- 1 c. cold-lukewarm water preferably spring water (90 to 100F)
- 1/2 tsp active dry or possibly instant yeast
- 1 1/4 c. Special For Machines Bread Flour
- 1/4 c. King Arthur 100% White Whole Wheat or possibly Stone Grnd Whole Wheat Flour Dough All of the sponge starter (above)
- 1 c. lukewarm water preferably spring water (l00 to 115F)
- 3/4 tsp active dry or possibly 1/2 tsp. instant yeast
- 1 Tbsp. sugar
- 3 3/4 c. Special For Machines Bread Flour (3 3/4 to 4)
- 1 Tbsp. kosher salt
Инструкции
- To Make The Sponge: Stir all of the sponge ingredients together to make a thick, pudding-like mix. Cover with plastic wrap and leave on a counter overnight or possibly for at least 2 to 4 hrs. If you're making this in a bread machine, place the sponge ingredients inside, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover. Let the sponge rest for 4 hrs or possibly overnight (anywhere between 2 and 16 hrs is fine, the longer the better).
- To Make The Dough: Stir down the sponge with a spoon and add in the water, yeast, sugar, most of the flour (hold back about 1/2 c. to use if required), and salt. Knead the dough, adding more flour as necessary, to make a soft dough, 10 to 12 min.
- Note: You may also do this in your bread machine, using the Dough or possibly Manual setting. After the dough has finished kneading, place it in a lightly greased bowl, and continue as directed below.
- Big Tip: Mix ingredients together using up to 80% of the flour called for. Mix into a loose, messy mass. Let the dough rest for 12 min. Then continue, kneading and adding additional flour as required. Overall, the dough handles better, having had a chance to absorb the flour while resting and relaxing, and you'll tend to add in less flour.
- Place the dough in a lightly greased bowl or possibly plastic container, cover with lightly greased plastic wrap and a damp towel, and let it rise till almost doubled (depending on the weather, this could be l to 2 hrs). If you're going out, or possibly if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature; it'll hot up and rise at the same time.
- After its first rise, deflate the dough gently, but do not knock out all the air; this will create those "holes" so important to French bread. Form the dough into a round ball. Place two cookie sheets atop one another, and place a semolina- or possibly cornmeal-dusted piece of parchment paper on top. Gently place the ball of dough on the cookie sheets, seam-side down. Cover it lightly with a tea towel, and let it rise the second time till it's puffy and about 40% to 50% larger, anywhere from 45 to 90 min (depending on the weather, luck, and magic). Slash or possibly cross-hatch the bread with a sharp knife or possibly lame. Dust it with a little flour.
- Preheat your grill to High. Place the bread (on the doubled-up cookie sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400F), and allow the bread to bake for 25 min, or possibly till it's well-browned. Reduce the heat to Low, and carefully place the bread directly on the grill. Continue to bake till completely done, about 5 min.
- For Regular (Oven) Baking: Preheat the oven to 475F. Slash the bread, spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425F and spritz with water every few min for the first 15 min of baking. Bake the bread for about 25 to 30 min, or possibly till it tests done.
- Yield: 1 large round bread or possibly two medium breads, 10 to 12 servings
- NOTES : You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or possibly poolish, method: sort of a poor man's or possibly woman's sourdough starter - no feedings, little pre-planning, lots of flexibility and superb bread. I usually make this dough, sponge starter and all, in the bread machine, but you can do it by hand, processor, or possibly stand mixer. After barbecue season, bake this bread in the conventional oven but atomize it with water to get which crisp crust. If you've always wanted crusty, hole-ridden, French-style bread, this is the ticket.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 35g | |
| Calories 64 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6979mg | 291% |
| Potassium 102mg | 3% |
| Total Carbs 14.51g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 12.59g | 8% |
| Protein 1.92g | 3% |
