EZ Wheat Bread

EZ Wheat Bread">

Round loaf of bread cut into slices

Adapt­ed from Jim Lahey, Sul­li­van Street Bak­ery in New York City.  This is the eas­i­est bread you will ever make besides being also so deli­cious, you can start it fri­day night and bake it sat­ur­day after­noon.  Once you make it, you will make it over and over and over again.

Ingre­di­ents:

Makes one loaf.

14 cup bread flour *

14 cup whole wheat flour

1 tsp salt

12 tsp yeast

12 cup cool water

Direc­tions:

1.  In a large bowl add flours, yeast and salt.  Add cool water and stir with a wood­en spoon until all of the flour is hydrat­ed.  Dough will be sticky and shag­gy.  Cov­er with saran wrap and let rest at room tem­per­a­ture (70 degrees) for about 12 -18 hrs.

2. Dough will be dot­ted with bub­bles.  Flour work sur­face and pour dough on it, sprin­kle flour onto dough and fold it over on itself once or twice.  Cov­er with saran wrap and let rest for 15 min­utes.

3.  Use more flour to pre­vent dough from stick­ing to hands and shape dough into a ball.

4.  Coat a cot­ton tow­el with a gen­er­ous amount of flour, wheat bran or corn­meal and place dough seem side down on tow­el.  Sprin­kle more flour on top and let rise anoth­er 2 hours. After one hour, place a 6–8 quart cast iron, enam­el, pyrex or ceram­ic cov­ered pot in oven and pre­heat to 450 degrees

5.  When dough is ready, dough will be more than dou­ble in size, slide your hand under the tow­el and turn dough over into pot, seam side up.  It’s ok it it looks messy, just shake pan once or twice to dis­trib­ute dough even­ly in pan.  Cov­er with lid and bake 30 min­utes.  Remove lid and bake anoth­er 15–30 min­utes until bread has a nice brown col­or.  Cool and enjoy!

 

* Try to find “unbleached” flour.  I like King Arthur flour, a bit prici­er than the reg­u­lar bleached flour but if you do a lot of bak­ing it’s com­plete­ly worth it.  They also have amaz­ing recipes list­ed on their web­site.

 



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