Whole Wheat Artisan Bread, Revisited

I've already told you how awesome this recipe is. It's a shame that I waited well over a year to make it again. (But that's how it goes when you're always trying out new recipes. Some of the old- yet fantastic- ones get forgotten.) Today I just have a few more tips to share on perfecting your artisan bread. Since you are working with so few ingredients, quality matters. Tap water will be fine. Use fresh active dry yeast. (If your yeast has passed its expiration date, toss it. Although you can freeze yeast to extend its shelf life.) Kosher salt is essential. (Table salt is more intense and if you were to use a whole 1 1/2 tablespoonfuls you'd regret it).

Last of all, about the flour. The quality of flour you use can make the most difference in the final product. I primarily use King Arthur brand flours for baking. Their white whole wheat flour allows me to incorporate whole grains without being overly dense and their unbleached all-purpose flour is perfect for a vast array of baked goods (cookies, cakes, sweet breads). Once again, make sure your flour is fresh. Store it in a cool dry place (even the freezer). Grinding your own wheat would be ideal, but I'm not expecting you to out and buy your own grain mill. You can still achieve impressive artisan loaves with what you've already got at home.

3/30/09 There is a current best-selling cookbook that claims you can make your own bakery-quality artisan bread in five minutes a day. I was skeptical (especially when seeing the bread pictured on the cover of the book-no way could I create that!), and I confess that I started out with the intent to prove its author wrong. I highly doubted that what was going to come out of my oven would share any resemblance to that crusty, golden, orb of pastry perfection with a soft spongy interior. Of course, secretly I hoped it would turn out, because that would boost my self esteem to the moon. Mastering the creation of a loaf of bread makes you feel more competent at, well, life.

All I can say is, I was wrong. The good news is that this recipe is so simple and easy that I don't think it takes any skill at all. The bad? This loaf of bread by no means proves I have any hidden talent for artisanal baking. Although it does support little Ratatouille's bold declaration that "anyone can cook"! Or bake in this case. Well maybe not anyone can bake anything, but anyone can make this bread! And you should. I threw my 4 ingredients together in 5 minutes and later that weekend I enjoyed 3 loaves with crunchy exteriors and soft tender centers. And I made them with half whole wheat flour- I just had to decrease the total flour by about 1/2 cup. I will be trying it with 100% whole wheat next time. I will probably add a little honey to offset the slight bitterness that can accompany whole wheat (although my half whole wheat version was by no means bitter). In the book (which I anticipate is worth exploring) there are dozens of variations on this base recipe. One blogger adds sourdough starer to her loaves with excellent results. Really, the possibilities seem endless!

Whole Wheat Artisan Bread

INGREDIENTS

1 1/2 Tbsp. granulated yeast

1 1/2 Tbsp. kosher salt

6 1/2 cups unbleached flour, plus extra for dusting dough (I used 3 cups white whole wheat flour and 3 cups unbleached all-purpose flour)

3 cups warm water (100 F)

DIRECTIONS

1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 F) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

2. When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in a lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-lb. portions in airtight containers and defrosted overnight in the refrigerator prior to baking day.)

3. Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

Makes 3 medium or 2 large loaves.

(I took these directions word for word from The Bad Girl's Kitchen, the original recipe comes from Artisan Bread in Five Minutes a Day)