Whole Grain French Loaf

This loaf is so simple, and delicious...fresh ground flour, water, salt and yeast. The crumb is airy, supple and moist, and the crust is crackling chewy and carmelized.

It's hard to go wrong and you never get stuck waiting for proof, because you can just leave it in the fridge. Yep! That's right!

If you want a taller loaf, suggestions are to use a Redeemer Wheat flour as it has more gluten.

Ingredients

1 lb 4 oz of whole wheat flour (or if you prefer white you can use bread flour). 556 grams
2 tsp salt or 12 grams
1/2 teaspoon yeast or 3g
2 cups warm water (90 degrees+)

Directions

Mix all ingredients together in a bowl with a spoon. Stir it vigorously. Mix it well. It will be a wet mixture. If it's too hard to mix add a bit of water, if it's too watery add some flour. It should be the consistency of a thick pancake batter.

Put it in the fridge, no kneading right now, no mess. Let it stay in the fridge for 24 hours or longer, it can stay for 2 days if it needs too. It will rise very slowly.

After 24 + hours, flour up a parchment surface and turn the dough out onto the flour. Turn the dough from the bottom outside to the top, kneading. You can get a nice moist dough. Roll into a a loaf. Oil or butter a pan. Put the loaf in the pan and cover with a cloth and let rise for 6 hours.

PreHeat the oven to 410 degrees. Put a broiler pan underneath on the lower rack while heating. Place the loaf pan in the oven on the top rack and pour 2 cups of water into the bottom pan. Cook for 35-40 minutes.

Viola! Wonderful bread!!!

More Info

Servings / Yield: 1 loaf
Prep Time: Unspecified   /   Total Time: Unspecified
Category: Baked Goods
Keywords: bread wet rise