STONE GROUND WHOLE WHEAT BREAD - POOLISH & SOAKER RECIPE
Provided by cmcrobb
Number Of Ingredients 15
Steps:
- %{color: red}The night before making bread, make the soaker and poolish% *1.* SOAKER * Mix together the coarse grains and water in bowl. * Cover with plastic wrap, and leave at room temperature until the next day. POOLISH * Mix together the whole-wheat flour and yeast, then stir in water to make a thick paste. Stir only until the flour is hydrated, cover the bowl with plastic wrap and allow to ferment at room temperature for 2 to 4 hours. Then refrigerate overnight. *2.* The next day remove Poolish from refrigerate one hour before making the dough. *3.* * In Cuisinart bowl, wisk together the ** whole-wheat flour ** salt ** dry milk powder ** gluten flour ** and yeast. * Then add the poolish and the soaker, honey and oil. * With the paddle attachment blend until the dough forms a ball, adding more water or flour if needed. * Change to the dough hook. Start out slow, but use speed 4.5 for most of the blending time. * Blend for 12 - 15 minutes, until dough passes the windowpane test and reaches 77⁰ to 81⁰F. * Lightly oil a large bowl, roll the dough to coat, cover with cloth. *4.* Ferment at room temperature for approximately 2 hours, or until double. _A simple way to test if your dough has risen enough is to lightly press two fingertips about one-half inch into the dough.The dough is ready if an indention remains when fingertips are removed._ Use Proofing Box in colder weather, place a cup of very hot water in box.(watch carefully) *5.* Divide the dough into 2 equal pieces. Lightly oil two 11cm x 25cm loaf pans and place loaves in pans. Mist tops with pam spray and loosley cover with cloth. *6.* Proof at room temperature for about 90 minutes. Use Proffing Box in colder weather, place a cup of very hot water in box.(watch carefully) *7.* Preheat upper oven to convection 350⁰F. Just before baking, you may garnish the loaves by misting the tops with water and sprinkling on sesame seeds. *8.* Bake for about 45 - 55 minutes. Bread should be 185⁰ to 190⁰F at the center and should sound hollow. *9.* Remove immediately from the pans and cool on a rack for 1 hour before serving.
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Mdshohanur alomrabbi
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to recipe for whole wheat bread.
drummer peep
[email protected]This bread is delicious! I love the crispy crust and the soft, fluffy inside. The flavor is perfect, with a hint of sweetness. I will definitely be making this bread again.
Sultana Khatun
[email protected]I'm not a huge fan of whole wheat bread, but this recipe is actually pretty good. The bread is light and fluffy, with a slightly nutty flavor. I would definitely make this bread again.
zaion fermin
[email protected]This bread is a bit too dense for my taste. I prefer a lighter, fluffier bread. However, the flavor is good and the crust is nice and crispy.
Rokibul Hassan Rokibul Hassan
[email protected]This bread is amazing! The crust is crispy and the inside is soft and fluffy. The flavor is complex and nutty, with a hint of sweetness. I will definitely be making this bread again and again.
Xhxh Rhrrh
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to recipe for whole wheat bread.
Munir Omar
[email protected]This bread is delicious! I love the crispy crust and the soft, fluffy inside. The flavor is perfect, with a hint of sweetness. I will definitely be making this bread again.
BD KILLER FF (BD KILLER FF)
[email protected]I'm not a huge fan of whole wheat bread, but this recipe is actually pretty good. The bread is light and fluffy, with a slightly nutty flavor. I would definitely make this bread again.
Jude amediku
[email protected]This bread is a bit too dense for my taste. I prefer a lighter, fluffier bread. However, the flavor is good and the crust is nice and crispy.
Goga Gill
[email protected]This bread is amazing! The crust is crispy and the inside is soft and fluffy. The flavor is complex and nutty, with a hint of sweetness. I will definitely be making this bread again and again.
samidu darshana
[email protected]This bread is delicious! It's perfect for sandwiches or toast. I love the nutty flavor of the whole wheat flour. I will definitely be making this bread again.
Bikau Ram
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The bread was dense and gummy, and it didn't have much flavor. I won't be making this recipe again.
Ms Salama
[email protected]This bread is okay. It's a bit dry and the flavor is not very complex. I probably won't make it again.
My Home
[email protected]This bread is amazing! It's so easy to make and it tastes delicious. I love the crispy crust and the soft, fluffy inside. I will definitely be making this bread again and again.
Faizan Naveed
[email protected]I'm not a huge fan of whole wheat bread, but this recipe is really good. The bread is light and fluffy, with a slightly nutty flavor. I would definitely make this bread again.
Rose Kotey
[email protected]This bread is a bit denser than I expected, but it's still very good. The flavor is great and the crust is nice and crispy.
Mad Max
[email protected]This bread is delicious! I love the nutty flavor of the whole wheat flour. The crust is crispy and the inside is soft and fluffy. I will definitely be making this bread again.
Lillian Jefferson
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to recipe for whole wheat bread.
Bos Dis Kit
[email protected]This bread is amazing! The crust is crispy and the inside is soft and fluffy. The flavor is complex and nutty, with a hint of sweetness. I will definitely be making this bread again.