Mr Nut's 33% Whole Wheat Rustic Bread

Hello loyal follower(s)

    Yesterday was a successful day relative to bread making.  My new recipe for Rustic  bread turned out great. My only concern was the amount of liquid in the recipe.  Using the ratio of 5 solids to 3 liquids rule the recipe should have had 3.8 cups of liquid.  If you exclude the millet and Dough Enhancer the liquid should be 3.48 cups of which ,5 was honey leaving a little less than 3 cups. What seemed correct was 2.5 cups water plus .5 cups honey.  The recipe from the February 1, 2012 blog was changed so much that I can claim it as my own.

The loaves had just be formed and the then fermented for an hour before going into the oven at 500℉.

 The loaves had been in the oven for 10 minutes and it was time to rotate them and turn the oven temperature down to 400℉

They were done after 40 minutes.  I like the shape and the taste.  The honey taste did come through nicely.

The crumb was exactly what I was looking for with a variety of different sized air bubbles, moist with a rich chewy texture.  It should be noted here that the Millet was not necessary, I just like the crunch it gives the bread. 

The recipe follows:

À bientôt,

Mr Nut

33% Whole Wheat  RUSTIC  BREAD Modern Version

Mr Nut’s recipe based  on blog of February 1, 2012

Yields two 8 inch loaves

     The original recipe used a Biga (a traditional Italian pre-ferment) mixed the day before, and dough that required too much of  the bread makers  time with four one hour fermentation periods.  Upon examination; the Biga and the Dough could be combined into one mixture with a 12 to 18 hour fermentation without any kneading.  Yes, there still would be a second fermentation just before oven time. There were a few other changes or ingredient additions to yield a rustic bread.

 INGREDIENTS

4 cups ( 20 ounces; 570g) Bread flour.

1 1/3 cups ( 7 ounces; 200g) Whole Wheat flour

1/2 cup (2,5 ounces; 70g) Vital Wheat Gluten.

1/4 cup Dough Enhancer (see blog for April 5, 2011).

1  teaspoon dry instant yeast.

2 teaspoons Sea Salt.

1/4 cup Millet

1/2 cup honey

2 1/2 cups warm water

DIRECTIONS:

1. Dry Mix: In the mixer bowl using the Chef’s Whisk on speed one, mix together the blue ingredients.
2. Wet Mix: In another bowl whisk by hand the red ingredient into the green ingredient.
3. Combine Ingredients:  Switch to the Paddle Blade in the mixer  and combine the Wet mixture with the Dry mixture keeping the mixing to a minimun.
4. Rest: Allow the mixture to rest for about five to ten minutes to check the consistency of the dough; it should be stiff but workable.
5. Move the dough to another large, oiled bowl. ( so the stand mixer bowl can be cleaned). Spray the top of the dough with oil, and cover the bowl with plastic wrap. 
6. First fermentation: Set the dough out at room temperature 72-75℉ (use a heating pad if room is cool) for 12 to 18 hours. Only If convenient, deflate the dough about halfway through the rise.
7. Deflate dough:  Gently press down on 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  flour if the dough is sticky, aim for a stiff dough. Turn bowl quarter turn; fold again. Turn bowl and fold dough 2-4 more times (maximum of 6 folds).  
8. Forming the Loaves:  Gently scrape and invert dough out of bowl onto dusted work surface.  The side of dough that was against bowl should now be facing up and divide the dough into two pieces, form rounds and let them rest covered for about ten minutes.
9. To shape the dough:  Gently shape dough into 9-inch football shape.    Transfer the loaves to a15 inch square sheet parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaves rise until doubled in size, about 1 hour. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, place broiler pan on lowest oven rack and heat oven to 500 degrees.
10. To bake: First heat one quart of water to boiling and set it aside.  Using a  sharp bread, cut slit 1/2 inch deep lengthwise along tops of loaves, starting and stopping about 1 1/2 inches from ends; spray loaf lightly with water. Slide parchment sheet with loaves onto baker’s peel, then slide parchment with loaves onto hot baking stone in oven. Now pour the boiling water into the broiler pan.  Bake 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaves around using edges of parchment; continue to bake until deep golden brown.  When the color of the crust is what you desire, cover each loaf top with aluminum foil to prevent over browning of the crusts and continue baking until an instant-read thermometer inserted into center of loaf registers about 205 degrees, about 35 minutes longer. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 1  hour.