Yes, we went to Chicago, where yes, we spent a personally unheard-of amount of money on dinner. The short answer is that it was worth every penny. I still haven’t figured out a way to do the evening justice, so here’s hoping a longer simmer in my memory will help me find the words.
In other jet-setting news, I’m heading to Atlanta this week, for my first national blogging conference. While hopping on a plane in order to arrive at a destination where for several days the entire focus will be food and blogging is something I’m very excited about, I’m currently still in prep mode, making lists, stocking the house with groceries and meals, arranging schedules with friends in Athens, and in general acting like an agoraphobe. Mantra to self: I have left my family before, for more than one day, and the world did not end.
So since part of my prep this week was making bread, it seemed as good a time as any to cover the topic in a post. This is what I had in mind when I was trying to sell everyone on a kitchen scale for Mother’s Day — but no worries if you didn’t get around to buying one. I managed this morning to convert the weights to measures, as best I could.
This has become our regular sandwich bread. I know, I’ve said this before — but this one has stuck for a while. Having fallen under the influence lately of the methods touted in the Nourishing Traditions cookbook (I’m no purist, and have even come close to WPF blasphemy), I wanted to find a bread recipe that utilized the pre-soaking of flour, to help neutralize phytic acid, an anti-nutrient. This recipe does not do that perfectly, but it does do it to a point where I’m still happy with my loaf. Yes, in a perfect world, my family would only consume naturally-yeasted sourdough. But this is our reality, as it currently stands.
Two caveats. One, I make my bread using the dough hook in my Kitchenaid mixer. Two, I have a grain mill, so I can grind my own flour from whole hard white wheat berries. If you don’t have a mixer that kneads bread, you can absolutely do this by hand — but I recommend only trying this if you are experienced at making bread that way. If you don’t have a grain mill, then buy the freshest whole wheat flour you can find — probably in bulk at a health food store — make sure you taste it; if it’s bitter at all, it’s rancid.
- I have read that the phytic acid in freshly-milled flour is neutralized very quickly, in just two hours. If you are using flour that is not freshly-milled, you might consider an overnight ferment.
- I still use a very small amount of unbleached all-purpose flour (King Arthur is my favorite) in this recipe. I have found that it makes a huge difference in the texture of the bread. Feel free to substitute with all whole-wheat, but the texture will be different.
Soaked (pre-fermented) Wheat Sandwich Bread
makes 2 loaves
I usually start this around 8 or 9am, since the process start to finish can take 10-12 hours (hands-on time is about an hour, divided). If you’d like to do an overnight ferment, start the dough in the evening (through step 1) and let sit covered overnight before proceeding.
1) Make the sponge
In the bowl of a standing mixer, add:
- 60 g whey or plain yogurt
- 415 g warm water (no warmer than 110º)
(If using liquid measures, pour 4 Tbsp whey into a 2-cup glass measuring cup, and add enough warm water to equal 2 cups liquid. Pour this into your mixer bowl.)
- 410 g (3 1/2 cups) whole wheat flour (if using volume measure, use the scoop method)
- 40 g (2 Tbsp) honey
- 20 g (2 Tbsp) olive oil
- 1 tsp instant yeast
Mix using the whisk attachment on your mixer, for about 30 seconds. Scrape down the bowl, and mix for another 30 seconds. Dough should look like thick pancake batter.
In a separate bowl, combine:
- 125 g (1 cup + 3 Tbsp) whole wheat flour
- 150 g (1 cup + 2 Tbsp) unbleached all-purpose flour*
- 1 tsp instant yeast
Mix together well, then spoon this flour mixture over the top of your batter in the mixer bowl. Cover the whole area so no batter is showing. It should look like this:
Cover the bowl tightly with plastic wrap, and let sit at room temperature (a warm spot if you have one) for 2-4 hours. During that time, the sponge will bubble up and burst through the flour layer. It might look like this:
2) Knead the dough
At the end of fermentation, sprinkle over the dough/flour:
- 1 Tbsp sea salt (fine grain)
I usually pre-stir the dough a little, using the dough hook in my hand, to avoid giant flour splatters from the mixer. Attach the dough hook, and knead on low (2 on the Kitchenaid) for 10-15 minutes (I’ve kneaded, with pauses, for up to 20 minutes before gluten was fully developed). This is what the dough looks like after kneading for about 5 minutes (not sure what happened to sound, but I’m quite sure I wasn’t saying anything important):
If your dough is not cleaning the sides of the bowl and forming a nice ball after a few minutes of kneading, add a little all-purpose flour, a tablespoon at a time, until both of these things happen.
Pay attention to the dough, making sure it doesn’t just spin on the hook. If this happens, it’s not really kneading, and gluten is not being developed:
If your dough spins on the hook, you need to reposition it in the bowl. Afterward it should be back to normal:
Kneading is complete when the gluten is developed. You can tell this is the case by the stretchiness of the dough, as in this picture, where the dough pulls in a long line off the hook (rather than breaking off quickly):
3) Let the dough rise
Place dough into a large, oiled bowl, and then spray a little more oil on the top of the dough. Cover tightly with plastic wrap, and let rise until doubled in size, about 1 to 1 1/2 hours.
Dough immediately after kneading:
Dough after rising:
4) Rest and shape
Divide dough in half, and knead into two balls. Let rest, covered loosely with oiled plastic wrap, for 10-15 minutes to allow the gluten to relax (this allow for easier shaping).
In the meantime, thoroughly grease your bread pans — I use Spectrum shortening. After the dough has rested, shape your loaves: roll out into a large rectangle/oval, then give a business-letter fold. Roll out into another rectangle/oval that’s as wide as the length of your pans:
Then roll this up into a log, pinch the seams, and place seam-side down into your pans:
5) Final proof
Cover with oiled plastic wrap, and let rise until the dough rises about an inch over the top of the pans (about 1 1/2 hours). About halfway through rising, preheat your oven to 350º (oven should preheat at least 1/2 hour). Place your rack second from bottom, and remove rack above. If you have a rectangular pizza stone, place it on the rack before preheating.
When dough is sufficiently risen, place pans directly on stone in hot oven. Bake for 45 minutes. Do not open oven door for first 20 minutes of baking.
Remove pans from oven, and loaves from pans. Loaves should sound hollow when tapped on the bottom — or if you prefer more accuracy, and instant-read thermometer inserted into the middle of the loaf (from the bottom) should read about 190-200º. Let loaves cool completely on a rack before slicing.
This post was linked up to Simple Lives Thursday, via Spain in Iowa.