This is a living document. As I discover more about my bread I’ll tweak the instructions and recipes here.
I’ve adjusted the salt in the recipe below. The original called for 1 Tbsp of salt. I found 1 Tbsp of salt to be way too little and I’ve bumping it up for 1.5 Tbsp for my next batch (and I’ll keep adjusting until I get it “right”)
Whole Grain Bread
Original from Artisan Bread in Five Minutes a Day
Makes 4 loaves
5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 Tbsp Kosher salt (adjust to taste)
1 1/2 Tbsp granulated yeast
1/4 cup vital wheat glutenMix dry ingredients.
Add to that:
4 cups lukewarm water.Mix well with a spoon. Let rise for 2 hours on the counter. Refrigerate 24 hours.
Preheat oven to 450 F. Pull a loaf out(1.5 lbs of dough). Stretch top and form into an oval. Position loaf on a piece of parchment paper and let rest on counter for 90 minutes. Brush with water and sprinkle with seed topping and slash loaf. Place loaf on parchment paper on a pizza stone on the middle rack. Add 1 cup of hot water to a metal pan below the loaf to steam. Bake for 30-35 minutes.
Put on a cooling rack and peel off the parchment paper.
For “sandwich bread” make the following adjustments:
Weigh out 2 lbs of dough and place it in a well greased non-stick 8 1/2 x 4 1/2- inch Loaf Pan.
Cover with plastic wrap and let it raise for 1 hour 40 minutes.Preheat oven to 375 F.
Do not add water to the oven.
Bake for 60 minutes.
For “Grilled Pizza”:
Pull off ~1 lb of dough (grapefruit sized).
On a floured surface, roll it out to 1/8″ thickness (12-16″ across).
Place flattened dough directly on a pre-heated medium gas grill for 2-4 minutes.
Flip dough and immediately add cooked toppings(sauce, meat, cheese, veggies, fruit (for you weirdos)).
With the cover down, cook for 4-5 more minutes until cheese is melted. You may need to lower the heat so you don’t burn the crust.