Formulas
Rustic Wheat Bread
A natural starter adds depth and complexity to the flavor of this hearty, satisfying bread.
Process:
Prepare natural starter by combining 2 lbs. water with barley malt. Mix in 1 lb., 4 ozs. each of white wheat flour and whole wheat flour to form moist dough. Cover; let rise at room temperature for 24 to 36 hours. Starter should bubble when ready to use.
Prepare dough by dissolving yeast in 1 lb. water; let stand 5 minutes. Add natural starter, remaining 5 lbs. water, and remaining 2 lbs., 8 ozs. each of the white wheat and whole wheat flours. Slowly add half the bread flour. Mix in salt, onions and seeds, then remaining bread flour. Mix dough until firm and elastic, but still sticky. Cover and ferment 1-1/2 to 2 hours, or until well-risen. Punch; scale into 2-lb. 10-oz. round loaves or 3-oz. oblong rolls. Dust dough with finely ground yellow cornmeal; proof on paper-lined pans. Slash tops as desired. Bake loaves directly on oven shelf at 450°F about 45 minutes, or un til well-browned. Bake rolls on pans at 425°F for 18 to 20 minutes, or increase heat to 450°F and bake for about 15 minutes.
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Warm water | 8 lbs. |
37.76 |
64.00 |
| Barley malt syrup | 2 ozs. |
.59 |
1.00 |
| Whole White Wheat Flour | 3 lbs., 12 ozs. |
17.70 |
100.00 |
| Progressive BakerŪ Whole Wheat Flour | 3 lbs., 12 ozs. |
17.70 |
100.00 |
| Progressive BakerŪ Bread Flour | 5 lbs. |
23.60 |
100.00 |
| Active dry yeast | 1 oz. |
.29 |
.50 |
| Sea salt | 4 ozs. |
1.18 |
2.00 |
| Minced onion | 2 ozs. |
.59 |
1.00 |
| Caraway seeds | 2 ozs. |
.59 |
1.00 |
| Total | 21 lbs., 3 ozs. |
100.00 |
369.50 |