Same-Day Artisan-Style 75% Wheat Bread
A whole wheat yeasted bread you can make in a day. A great recipe for beginner bakers wanting to learn how to make artisan-style loaves.
Ingredients
- 375 Grams Wheat Bread Flour (2 3/4 Cups + 2 Tablespoons)
- 125 Grams White Bread Flour (1 Cup + 2 Teaspoons)
- 400 Grams Warm Water (1 2/3 Cup)
- 10.5 Grams Fine Sea Salt (1 3/4 Teaspoon)
- 1.5 Grams Dry Active Yeast (1/2 Teaspoon)
Instructions
- 10:00 AM – Mix flour and water by hand in plastic container until just incorporated. Cover and let rest for 1 hour.
- 11:00 AM – Add salt and yeast and mix thoroughly. Cover and let rest for 30 minutes.
- 11:30 AM – 12:30 PM – Stretch and fold the dough three times with 30 minute rests between each session.
- 12:30 PM to 2:30 PM – Bulk ferment the dough until it has doubled in volume.
- 2:30 PM to 2:45 PM – Shape and pre-shape the dough into a round.
- 2:45 to 3:30 PM – Transfer dough to a floured banneton basket. While the dough proofs, preheat the Dutch oven in the oven to 475° Fahrenheit (246° Celsius).
- 3:30 PM – 4:00 PM – Turn the dough out onto parchment paper. Score the dough, and transfer the dough to the Dutch oven. Replace lid and bake for 30 minutes.
- 4:00 PM – 4:15 PM – Remove lid from Dutch oven, and bake for another 15 minutes.
- 4:15 PM – 5:00 PM – Turn loaf out onto a wire cooling rack and allow it to cool completely before slicing and serving.
Notes
Same-Day Artisan-Style 75% Wheat Bread rises best when kitchen temperatures are between 68 and 72 degrees Fahrenheit (20 and 22 degrees Celsius). Colder temperatures will require longer rise temperatures than warmer ones.