An incredibly tasty bread with a fabulous texture. Makes two large loaves.
Starter:
Stir together the flour, water and yeast in mixing bowl until well combined. Cover bowl with plastic wrap and set aside at room temperature for at least 12 hours or overnight, until the mixture is bubbly and "ripe". If desired started can be refrigerated for an additional 24 hours. Bring to room temperature before proceeding.
Final Dough:
In bucket of bread machine add starter and all final dough ingredients, adding water before flours and other ingredients. Mix and knead ingredients in bread machine for about 16-18 minutes. The dough needs to be fairly sticky so an additional tablespoon or two of water may be needed. The finished dough should be slightly sticky. Remove dough to very large bowl, cover bowl with plastic wrap and let rise for about an hour, until dough is puffy.
Folding the dough:
Lightly flour counter surface and scrape dough onto it. Gently pat dough to about 14" x 14" square then fold dough over as you would a business letter, then fold in similar fashion from left to right, making a firm, square packet. Place the dough back in the large bowl, cover with plastic wrap and let rise for another hour. Repeat this process twice more for a total of three folds and 4 hours of rising time.
Shape and proof:
Put dough on lightly floured work surface. Divide the dough into two equal pieces. Working with one piece at a time shape each into a tight, round ball and place the rounds at least 4 inches apart on a large, unrimmed baking or cookie sheet lined with parchment. Dust loaves lightly with flour, cover and let rise for about 1 1/4 hours.
Half an hour before loaves are done rising place a baking stone on lowest rack position in oven and preheat oven to 450 degrees.
Bake:
Slash the tops of loaves in a criss-cross pattern, spray tops of loaves liberally with water, and slide loaves (including parchment) off the unrimmed baking sheet onto the hot baking stone. Quickly spray 5 or 6 shots of water into oven to create steam. Bake loaves 30-40 minutes, until golden brown and internal temperature reaches 200 degrees on an instant read digital thermometer. Cool completely on cooling rack before slicing.
This bread takes time through the folding and rising process to develop a great taste and texture, however the final result is well worth the time!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1607g) | ||
Recipe Makes: 4 | ||
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Calories: 5790 | ||
Calories from Fat: 322 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.8g | 48 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 12.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.9mg | 1 % | |
Potassium 2247mg | 59 % | |
Total Carbohydrate 1154.7g | 340 % | |
Dietary Fiber 42.7g | 171 % | |
Sugars, other 1112g | ||
Protein 193.8g | 277 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5790
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