Artisan Marbled Bread 33% Whole Wheat

Hello loyal follower(s)

     As Sous Chef, today there were three thing being made simultaneously.  First there was the original rustic Marbled bread, the All American Potato Salad from Cook's Illustrated (published July 1, 2004).  Then London Broil for a Gas Grill also from Cook's Illustrated (published May 1 , 2006).  Since, of course, Mr Nut modified all recipes that he wishes to share, there will be separate blogs for each so that the recipes will be easier to locate.
First the bread:
      In an attempt to develop a workable recipe for the  Whole Wheat Italian Rustic bread in the last blog, Mr Nut accidentally created a neat bread.  The recipe as presented on Cook's Illustrated (published September 1, 2003) took too much active time by the baker.  Also, Mr Nut prefers the Dutch Oven formed rounds.

This was a perfect round, you could actually here the crust crackle as it cooled.   But get a load of the next picture.

et Voilà ! Marbled bread; a mistake, but great tasting.  The dark area was 100% whole wheat, the very light color was 100% bread flour and the light tan area is a mixture of whole wheat and bread flour.

Mr Nut's primary goal was a coarse bread with large air spaces, which mean't the mixing had to be kept to a minimum.

     Yesterday a Soaker dough and a Starter dough were mixed.  The Soaker dough was refrigerated (delayed fermentation) and the Starter was left on the counter to ferment.  This morning when the two dough were to be blended  they would not blend without using a dough hook. the doughs were then sort of manually mixed, yet at the same time Mr Nut tried to keep the mixing to a minimun.
The result was a great bread.    Recipe at end of blog.

        The above bread making effort was just part of Mr Nut's  activity for the day.

Mr Nut was very proud that he was able to do all three things at the same time and have it all ready right on time for dinner.

À bientôt,
Mr Nut

Rustic Marbled 33% Whole Wheat Artisan Bread

Blog from April 24, 2011, updated June 6, 20011

Yield one 10” Round

European style: (Crisp-crust; large air spaces)

Inspired by Jim Lahey’s My Bread and 

Cook's Illustrated website (Published September 1, 2003 )

Modified for a Cuisinart stand mixer, with speeds from 1 to 12

        This recipe provides the ultimate freedom of choice with timing and techniques.  It is possible to start this bread anytime of the day and modify the fermentation time to meet your schedule.  

    Bread flour is wheat flour minus the germ the bran leaving only the endosperm. The endosperm contains the two proteins needed for making gluten. Vital Wheat Gluten needed to be added to help compensate for the lack of gluten-forming proteins in the whole wheat flour.

A Soaker dough made up from the whole wheat flour used delayed fermentation (3 to 10 hours) to allow the softening of the bran in the whole wheat flour 

        The following (optional) natural healthful ingredients are added to improve bread volume or taste. 

Salt: Sea Salt, which contains additional minerals for better gluten development.

Dough Enhancer: self explanatory (see blog from April 5, 2011). 

Wheat Gluten: It helps improve the rise and texture of the bread.

Fresh Rosemary: A natural antioxidant, acts as a preservative and flavorer.

 Long fermentation at room temperature eliminates kneading and allows for the yeast to work its magic.

Soaker Dough:

2 cups whole wheat flour ( 10 ounces, 280g)

1/4 cup vital wheat gluten (1.25 ounces, 35g)

1/2 teaspoon instant dry yeast

1 cup 40-50℉ water (8 fl ounces)

Starter Dough:

4 cups (20 oz, 560 g) flour bread flour

1 tablespoon Sea Salt

1/4 cup Dough Enhancer

1/2 teaspoons instant dry yeast

2 teaspoons chopped fresh rosemary

1 2/3 cups warm water at 110-115℉

1. Soaker Dough:  In the mixer bowl using the Chef’s Whisk at speed one, mix the blue ingredients.  Change to the Flat Paddle Blade on speed 1 and add the one cup cold water.  Keep mixing to a minimum.  Delayed fermentation: Move the dough to another bowl.   Spray the top of the dough with oil, and cover the bowl with plastic wrap.  Refrigerate  the dough for 3 to 10 hours. Make the time fit your time schedule. 
2. Starter Dough: In the mixer bowl using the Chef’s Whisk at speed one, mix the red ingredients.  Change to the Flat Paddle Blade on speed 1 and add the one and two-thirds cup 110-115℉ water.  Keep mixing to a minimum. Move the dough to another bowl with a cover (so the mixer bowl can be cleaned), and let it ferment until the Soaker Dough is ready to be added.
3. Combine the Soaker Dough and Starter Dough:  The Soaker dough is very stiff and will have to be broken up into small pieces (about 1/8 cup size) and blended into the Starter dough by hand. Sort of a kneading effort, keep it to a minimun.  The dough will be marbled.
4. First fermentation  at room temperature (72℉) for 12 to 18 hours. If convenient, vigorously stir the dough about halfway through the rise. Again, make the time fit your time schedule, even 12 hours is workable.
5. Deflate dough:  Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold dough over itself by gently lifting and folding edge of dough toward middle. Add more rye flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 6 more times (maximum of 8 folds). 
6. Second Fermentation: Set out a 15-inch square of baking parchment paper. Spray it with nonstick spray, then generously dust it with rye flour. Invert the dough into the center of the parchment. Generously dust the dough with more rye flour. Smooth out and round the surface to form a round shaped, domed loaf; it may be sticky, so flour your hands, and sprinkle more flour over the top as needed. Using the parchment paper as a sling, transfer the loaf to a skillet or  bowl just slightly smaller in diameter than the dutch oven to be used. Tent the bowl with nonstick spray-coated foil.  Let it ferment for 1 1/2 to 2 hours until the dough doubles from the deflated size.
7. Prepare Oven: 20 minutes before baking time, put a rack in the middle of the oven with the dutch oven; preheat to 450°F. If you have a pizza stone place it near the bottom of the oven it will act as a heat sink. 
8. Final Dough preparation: Sprinkle or spray the dough top generously with water.  Using well-oiled serrated knife or razor, cut a 1/2-inch-deep, 3-inch diameter circular slash in the dough center. Using the parchment paper as a sling, carefully lift the dough into the pot; take care not to touch the hot pot. Immediately top the pot with its lid.
9.  Baking: Reduce the heat to 425°F. Bake on the lower rack for 45 minutes. Remove the lid. Using the parchment paper, lift the loaf from the pot and place on a piece of aluminum foil. Pull the parchment away from the loaf sides so they are exposed. (If the top is well browned, cover it with foil.) Bake for 25 to 35 minutes longer, until a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until the center registers 210° to 212°F on an instant-read thermometer). Then bake for 5 minutes longer to ensure the center is baked through. Note: the appearance of the loaf is more important in determining the doneness of the loaf than the internal temperature (from Cook's illustrated magazine, May-June 2011 page 31).  Cool  thoroughly on a wire rack.