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Ингредиенты
- Levain
- 227 g bread flour
- 227 g water
- 45 g starter
- Final Dough
- 454 g water
- 454 g of the levain (I used all of it)
- 457 g bread flour
- 228 g whole wheat flour
- 17 g salt
- 17 to 28 g finely chopped rosemary, depending on taste
View Full Recipe at Karen's Kitchen Stories
%20can%20also%20be%20refrigerated%20a%20day%20or%20two%20after%20it%20has%20been%20mixed%20and%20allowed%20to%20ferment.%3C/p%3E%3Cp%3EOne%20of%20things%20I%20love%20about%20cold%20fermented%20bread%20is%20the%20resulting%20bubbly%20crust.%3C/p%3E%3Cp%3EFlexible%20baking%20schedule%20for%20making%20the%20bread%20in%20(almost)%20one%20day:%3C/p%3E%3Cp%3EThe%20night%20before%20baking%20day,%20feed%20your%20starter%20to%20create%20the%20levain.%3C/p%3E%3Cp%3E9:00%20am:%20Mix,%20autolyse,%20knead,%20and%20ferment%20your%20dough.%3C/p%3E%3Cp%3E12:30%20pm%20(approximately):%20Shape%20the%20loaves.%3C/p%3E%3Cp%3E2:30%20pm:%20Bake%20the%20loaves.%3C/p%3E%3Cp%3EFlexible%20baking%20schedule%20for%20making%20the%20bread%20over%20two%20days:%3C/p%3E%3Cp%3E7:00%20am:%20feed%20your%20starter%20to%20create%20the%20levain.%3C/p%3E%3Cp%3E6:00%20pm:%20Mix,%20autolyse,%20knead,%20and%20ferment%20your%20dough.%3C/p%3E%3Cp%3E9:30%20pm:%20Shape%20the%20loaves%20and%20refrigerate.%3C/p%3E%3Cp%3E6:00%20pm:%20Remove%20the%20loaves%20from%20the%20refrigerator%20and%20preheat%20the%20oven.%3C/p%3E%3Cp%3E7:00%20pm:%20Bake%20the%20loaves.%3C/p%3E%3Cp%3EThese%20schedules%20are%20given%20as%20guidelines,%20and%20can%20be%20customized%20based%20on%20your%20own%20schedule.%3C/p%3E%3Cp%3EThe%20original%20recipe%20calls%20for%2028%20grams%20of%20finely%20chopped%20fresh%20rosemary,%20which%20is%20quite%20a%20bit%20(about%201/2%20cup).%20I%20cut%20it%20back%20to%20about%2017%20grams,%20and%20the%20loaves%20were%20still%20very%20aromatic.%20If%20you%20want%20big%20rosemary%20flavor,%20definitely%20go%20for%20it.%3C/p%3E%3Cp%3EThis%20formula%20for%20this%20bread%20was%20contributed%20by%20my%20breadhead%20friend%20David%20of%20Hearth%20Baked%20Tunes.%20It%20was%20inspired%20by%20the%20book%20From%20the%20Wood%20Fired%20Oven%20by%20Richard%20Miscovich.%3C/p%3E%3Cp%3EThe%20author/baker%20always%20bakes%20a%20sprig%20of%20rosemary%20into%20the%20bottom%20of%20the%20loaves.%20How%20cool%20is%20that?%3C/p%3E%3Cp%3EPain%20au%20Romarin%20Recipe%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20stand%20mixer,%20mix%20all%20of%20the%20ingredients%20except%20the%20salt%20and%20rosemary.%20Let%20sit%20for%2030%20minutes%20(autolyse).%3C/p%3E%3Cp%3EAdd%20the%20salt%20and%20rosemary,%20and%20knead%20with%20the%20dough%20hook%20for%20about%208%20minutes.%3C/p%3E%3Cp%3EPlace%20the%20dough%20into%20an%20oiled%20bowl%20and%20let%20it%20rise%20for%20about%202%201/2%20hours,%20folding%20the%20dough%20four%20times%20at%2030%20minute%20intervals.%3C/p%3E%3Cp%3EWhen%20the%20dough%20has%20doubled%20in%20size,%20gently%20pull%20it%20out%20onto%20a%20lightly%20floured%20work%20surface.%3C/p%3E%3Cp%3ECut%20the%20dough%20in%20half%20with%20a%20bench%20scraper,%20and%20shape%20each%20half%20into%20a%20ball.%20Cover%20with%20oiled%20plastic%20wrap%20and%20let%20sit%20for%20about%2010%20minutes.%3C/p%3E%3Cp%3EDust%20two%20bannetons%20with%20flour,%20or%20line%20two%209%20inch%20bowls%20with%20floured%20tea%20towels.%3C/p%3E%3Cp%3EShape%20the%20boules%20a%20second%20time,%20creating%20a%20taut%20%22skin%22%20on%20the%20outside%20of%20the%20dough.%20Place%20the%20dough,%20seam%20side%20up,%20into%20each%20basket.%3C/p%3E%3Cp%3ECover%20with%20oiled%20plastic%20wrap,%20and%20let%20rise%20at%20room%20temperature,%20for%20about%202%20hours,%20until%20puffy.%20Alternatively,%20refrigerate%20the%20dough%20for%20about%2018%20hours.%3C/p%3E%3Cp%3EPlace%20two%20Dutch%20ovens%20in%20the%20oven%20and%20preheat%20it%20to%20500%20degrees%20F%20(If%20you%20only%20have%20one%20Dutch%20oven,%20bake%20one%20loaf%20at%20a%20time).%3C/p%3E%3Cp%3ERemove%20the%20hot%20Dutch%20ovens%20and%20place%20the%20dough,%20seam%20side%20down,%20into%20them.%20Slash%20the%20loaves%20with%20a%20lame%20or%20sharp%20knife,%20cover,%20and%20place%20back%20into%20the%20oven.%20Reduce%20the%20oven%20temperature%20to%20450%20degrees%20F.%3C/p%3E%3Cp%3EBake%20for%2025%20minutes%20covered,%20and%2015%20to%2020%20minutes,%20uncovered.%20The%20interior%20temperature%20of%20the%20bread%20should%20be%20205%20to%20210%20degrees%20F.%3C/p%3E%3Cp%3ECool%20the%20loaves%20completely%20on%20a%20wire%20rack.%3C/p%3E){kind=link}