Artisan Wheat Blend Slicing Loaf
Ingredients:
- 2 cups (260 grams) whole wheat flour
- 4 cups (520 grams) King Arthur All-Purpose Flour
- 2 teaspoons (6 grams) instant yeast
- 1 Tbsp salt
- 2 ¼ - 2 ¾ cups (66 to 82 fluid ounces) lukewarm water 100°F
Instructions:
- Combine the flours, yeast and salt in a large bowl. Measure our 2 ½ cups of lukewarm water. Mix into a shaggy ball of dough. Add more water, a small amount at a time, if necessary, until the dough comes together. Fold the dough over, kneading gently for a few minutes.
- Place the dough in a large, covered container or bowl. Cover and place somewhere warm, away from cold drafts. Let the dough rise until the dough has tripled in bulk, for about 2 – 2 ½ hours.
- Turn the dough out onto a well-floured work surface. Fold the dough over on itself a few times and then shape it into an oblong. Fold over each short end then each long end to create a log shape. Roll gently. Cover the dough loosely with a sheet of plastic. Let it rest for 20 to 30 minutes.
- Meanwhile, place your Emile Henry Italian Loaf Baker in the oven and preheat to 450°F.
- Carefully remove the Emile Henry Italian Loaf Baker from the oven. Unmold the proofed dough carefully onto a lightly floured sheet of parchment paper. Remove the hot lid from the baker. Using the parchment paper as a sling, lift the dough carefully into the heated loaf mold. Score the surface of the dough with a baker’s lame or serrated knife. Replace the lid and bake for 45 minutes. Remove the lid and bake for 5 more minutes, if needed, to brown the crust.
- Remove the Emile Henry Italian Loaf Baker from the oven. Unmold and cool the loaf on a wire rack for at least an hour before slicing.
Notes:
- Using an Emile Henry Italian Loaf Baker without preheating: In Step 3, transfer the formed dough onto a sheet of parchment paper that has been lightly dusted with flour. Trim the edges leaving 2 inches hanging from each side. Sprinkle with flour and replace the lid. Let the dough proof at room temperature in the mold. Preheat the oven. Then place the covered mold into the preheated oven and baked as above.
- Using a loaf pan: In Step 3, Preheat the oven to 450°F. Place a pan for steam on the bottom rack of the oven. Transfer the formed dough into a well-greased large (4 -inch x 12-inch) loaf pan. Cover loosely with plastic. Let it rest for 20 -30 minutes. Score the dough. Place the pan in the preheated oven. Immediately pour ½ cup boiling water into the pan on the bottom shelf of the oven. Bake for 40 - 50 minutes until well browned.
Recipe by Priscilla of Priscilla Martel
