Try this An Honest Loaf recipe, or contribute your own.
Suggest a better descriptionSource: David Tanis, The Heart of the Artichoke
Put the yeast and water in a large mixing bowl. Stir in 1 cup of the bread flour to make a thick batter. The mixture should begin to bubble almost immediately, signifying that the yeast is doing its job (basically, we just fed the yeast a little snack). Leave the mixture at room temperature for about an hour, until it's quite frothy and has risen in the bowl.
Add the white flour, whole wheat flour, semolina, and salt to the starter and stir well. When the dough is gathered but still shaggy, turn it out onto a lightly floured counter and knead it for just a couple of minutes, dusting it lightly with flour if necessary; the dough should remain a little sticky.
Put the dough in a mixing bowl, cover with plastic wrap, and refrigerate overnight. The dough will rise a bit in the bowl.
The next day, remove the dough from the bowl and punch it down to get the air out. Knead the dough again for a few minutes, and form it into a smooth ball.
Select a basket or bowl large enough to contain the dough when it doubles in size: if you happen to have a French linen-lined dough-rising basket, by all means use that; otherwise, line a low wide bowl with a linen napkin and dust it heavily with white flour before you add the dough. Set the dough ball into the basket or bowl, dust the top with semolina, and cover loosely with plastic wrap. Let the dough rise at cool room temperature for 2-3 hours, or until doubled in size. The longer and cooler the rise, the better the texture of the bread will be.
Preheat the oven to 450 - make sure its thoroughly preheated, so you'll be putting the bread into a very hot oven. Sprinkle a baking sheet with semolina. Ease the dough onto the baking sheet by carefully inverting the basket or bowl over the sheet; remove the basket (or napkin). The top of the dough will have a light coating of flour. Sprinkle on a bit more.
With a sharp, thin knife or razor blade, quickly slash a large X in the top of the dough, about 1/2 inch deep. Immediately put the pan in the oven. bake for 15 minutes. The loaf will puff dramatically and the crust will have begun to form.
Turn down the oven to 400 and bake for 45 minutes more, or until the bread is dark and crusty. Remove the bread from the oven and put it on a cooling rack. As the bread cools, you'll hear it making crackling sounds. That is the sound of an honest loaf.
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Serving Size: 1 Serving (1112g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2277 | ||
Calories from Fat: 95 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.3mg | 1 % | |
Potassium 1265.7mg | 33 % | |
Total Carbohydrate 457g | 134 % | |
Dietary Fiber 26.3g | 105 % | |
Sugars, other 430.8g | ||
Protein 83g | 119 % | |
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: 2277
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