I woke up one morning and all I could think about was fresh homemade bread. There is simply nothing like it - The smell, the taste & and the feeling of pride are just awesome! I chose this bread mainly because I wanted something simple and because it has such a unique look. The way it is folded gives the bread the risen piece of crust (and it is also the crunchiest therefore the yummiest!).
The bread has one of the chewiest crusts I've ever tasted. There are two main factors in getting a crust like that: 1. a baking stone 2. creating steam in the oven. Don't skip those two steps!
After you cut through the hard crust inside you discover a wonderful soft texture.
aren't the air bubbles nice?
Adapted From Cooking Bread
For a step by step recipe click here.
1 cup stone ground whole wheat flour
1 cup bread flour
1/4 teaspoon instant yeast
3/4 cup warm water
2 3/4 cup bread flour
1 1/4 cup lukewarm water
1/2 teaspoon instant yeast
1 teaspoon salt
1 tablespoon barley malt or molasses
The night before you want to make this bread add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter overnight for 12 - 16 hours. The next morning place the mixture into a large bowl. Add water (110F.) to the night before mixture and mix with a wooden spoon. Add instant yeast, salt and malt. Add in a cup of bread flour and mix till smooth. Continue to add more flour till it becomes to hard to mix in the bowl. Pour the dough out onto a floured surface and continue to add in the rest of the flour. Knead for 8-10 minutes and than place into a clean bowl with a little oil. Turn the dough to lightly coat with oil. Cover with plastic wrap and allow to rise for 1 1/2 to 2 hours or till double in bulk. Pour out onto a flat surface. Cut dough in half and shape each piece into a tear drop. Cover with plastic wrap and allow to rest for 20 minutes. Afterward, use a rolling pin and roll out one side of the dough to about the length and diameter of the dough. Brush edges of the rolled out part of the dough with oil. Pull the rolled out part over the round part of the dough. Do the same with the other piece. Place them onto parchment. Cover with plastic wrap and allow to rise for 1 hour. Dust the tops with a little stone ground flour. Place into a preheated 400 degree oven with a hot baking stone or on a cookie sheet (do not heat the cookie sheet ahead). Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. Allow to cool on a wire rack.