100% Whole Wheat Hearth Bread from Peter Reinhart’s Artisan Breads Every Day
Cut the recipe in half, making one loaf.
- 397 gm freshly-milled hard white wheat flour
- 1 tsp salt
- 1 tbsp light brown sugar
- 1/2 tbsp instant yeast
- 312 g lukewarm filtered water
- 1 tbsp vegetable oil
Whisk flour, salt, and sugar together. Dissolve yeast in water, then stir in oil. Combine wet and dry ingredients in bowl of stand mixer and mix with paddle on low speed for 1 min. Let stand 5 min.
Using dough hook, mix on medium low for 2 min. Didn’t need to add any additional water. Mix 4 more min., then increase speed to medium high for last 20 sec.
Perform 4 stretch & folds, with 10 min. intervals. Cover tightly and refrigerate (10:30 a.m.).
2:00 p.m.: Dough has more than doubled in size and is pressing against the lid of the container. Remove from refrigerator and shape into boule on flour-dusted parchment. Cover with flour-dusted towel and plastic wrap.
4:30 p.m.: Set oven to 500°, with rack positioned on bottom (no baking stone).
4:45 p.m.: Turn oven to 425° and bake bread (without slashing) for 15 min. Rotate, then bake 15 more min.
The amount of yeast in this recipe surprised me — and next time I’d need a larger bowl for the refrigeration step. Once I saw how much it had risen I decided to experiment with baking the same day instead of letting it sit overnight. In my opinion, this didn’t compromise the flavor, but a side-by-side taste test of two different loaves might reveal a noticeable difference.
Since I didn’t do the steam-based hearth baking process, this bread isn’t crusty on the outside, and the texture of the inside is much like a sandwich bread. The presence of oil and sugar may also be contributing to the texture, since they soften whole wheat.
The crust has a deep, toasty flavor though, and it’ll make great toast. It’s also slated to be made into croutons for Tomato Bread Soup.