When I made this (over a week ago), I made two loaves- one round, free-style one (pictured), baked on a baking sheet, and one baked in a loaf pan. We ate the round loaf that night, and froze the other loaf. I thawed the second one for tonight's dinner, and it went very well with Alcatra Beef Stew. I have to say that I prefer the loaf baked in the loaf pan- it seemed more tender, and looked better too. It also fits in my toaster better. :)
|My starter, all fermented and ready to go!|
1/2 teaspoon active dry yeast
1 cup warm water
1 1/2 cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
3 cups bread flour
2 teaspoons salt
1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (I kneaded in my Kitchenaid). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 400 degrees F (220 degrees C).
4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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