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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Kisha Gabriela
[email protected]This bread is a definite winner. I'll be making it again and again.
Shohag Ashish
[email protected]I'm so impressed with this bread. It's the best whole wheat bread I've ever had.
ItsOnlyAli
[email protected]This bread freezes really well. I like to slice it and freeze it in individual bags so I can always have some on hand.
Nanyungwe Joweria
[email protected]I love toasting this bread and then spreading it with butter and jam. It's the perfect breakfast or snack.
Sharon Nandasaba
[email protected]This bread is a bit denser than white bread, but I actually prefer it that way. It's more filling and satisfying.
Thabsile Buthelezi
[email protected]I've made this bread several times now and it always turns out perfect. It's my go-to whole wheat bread recipe.
Steven Gadzinski
[email protected]This bread is a great way to use up leftover sourdough starter.
Rosa Cruz
[email protected]I love that this recipe uses a poolish. It gives the bread a really nice flavor and texture.
beautiful simelane
[email protected]This bread is perfect for people with dietary restrictions. It's gluten-free, dairy-free, and egg-free.
Ragr Khaleel Taher Taher
[email protected]I'm so glad I found this recipe. I've been looking for a good whole wheat bread recipe for ages.
Rejoice Dzikum
[email protected]This bread is a bit time-consuming to make, but it's definitely worth it. The flavor is amazing!
ornob Khan
[email protected]I added some raisins and walnuts to my bread and it turned out delicious. I highly recommend trying this variation.
Mariam El-Goraicy
[email protected]I made this bread in my Dutch oven and it came out perfect. The crust was so crispy and the inside was so soft.
Matt
[email protected]This bread is perfect for sandwiches. It's sturdy enough to hold up to all your favorite fillings.
Gregory Vendange
[email protected]I love the nutty flavor of the whole wheat flour. It gives the bread a really unique taste.
Lindo Lindorh
[email protected]This bread is a game-changer! It's so flavorful and healthy. I've been eating it for breakfast, lunch, and dinner.
Kadito Karisa
[email protected]I'm a beginner baker and this recipe was easy to follow. The bread came out delicious and I'm so proud of it!
Tumelo Zondi
[email protected]Wow! This stone-ground whole wheat bread turned out amazing! The crust was perfectly crispy and the inside was soft and fluffy. I'll definitely be making this again.